Carrot and Sweet-potato Salad
by tanukade
11 Jul 2003
This recipe has been viewed 18974 times
This salad has a sweet and sour taste. it can be served warm as part of a meal or can be taken as a main course.
the dressing can be poured over the salad or served separately in a bowl.
care should be taken so that the sweet potatoes don’t get mushy due to boiling.
Carrot and Sweet-potato Salad recipe - How to make Carrot and Sweet-potato Salad
Preparation Time: Cooking Time: Total Time:
1 medium sized sweet potato (shakarkand)
2 carrots, cut into thick diagonal slices
3 medium sized tomatoes
10 iceberg lettuce leaves
1/2 cup boiled kabuli chana (white chick peas)
For Dressing:
1 tbsp honey
5 tbsp curds (dahi)
1/2 tsp salt
1 tsp black pepper (kalimirch) powder (coarsely ground)
To Garnish:
1 small sized onion, cut into rings
1 tbsp walnuts (akhrot)
1 tbsp raisins (kismis)
Method
- Peel and roughly dice the sweet potato.
- Pressure cook for 2-3 whistles or until soft.
- Drain the water and set aside in a bowl.
- Boil the carrots for a few minutes, making sure that they remain crunchy.
- Add the boiled carrots to the sweet potato.
- Scoop out the seeds from the tomatoes and roughly chop the flesh.
- In a salad bowl, place the lettuce leaves.
- Mix together the sweet potatoes, carrots, boiled chickpeas and tomatoes.
- Add them in the bowl over the lettuce leaves.
- Blend together the dressing ingredients and add them over the salad.
- Garnish with walnuts, raisins and onion rings.
Outbrain