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    You are in: Home / Low-cholesterol / East Indian Chopped Vegetable Salad Recipe
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    East Indian Chopped Vegetable Salad

    East Indian Chopped Vegetable Salad. Photo by Leggy Peggy

    1/4 Photos of East Indian Chopped Vegetable Salad

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookgirl's Note:

    Printed in our local newspaper. It is imperative to use the *freshest* ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-I sliced the tomatoes instead)
    • 1 medium cucumbers, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced (I like a combination of the two cucumber varieties)
    • 10 green onions, sliced (including the white part)
    • 1 -2 tablespoon fresh lime juice (NOT reconstituted!)
    • lime zest, for garnish (optional)

    Directions:

    1. 1
      Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
    2. 2
      Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
    3. 3
      If you want, you can add a sprinkle of lime zest for garnish.

    Ratings & Reviews:

    • on August 14, 2012

      55

      This was a very quick and light salad to make and the lime juice was the perfect accompaniment for this - I was so surprised at that ! Great little salad that I'll definitely make again - great when you're crunched for time. Made for ZWT8 and the Herbaceous Curvaceous Honeys.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2014

      55

      Light and refreshing salad that is perfect for a warm summer night. I made half a batch using 200 grams each of largish heirloom cherry tomatoes and telegraph cucumber. We love lime, so I added 2 tablespoons and a sprinkling of sea salt. Beautifully complimented baked swordfish. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2012

      55

      Cool and refreshing salad! The lime was a nice zing to go along with the freshness of the vegetables. Will make this again and maybe try adding a little crunch with chopped celery or green pepper. Made and reviewed for ZWT8 - 2012,

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for East Indian Chopped Vegetable Salad

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 40.8
     
    Calories from Fat 3
    50%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 12.1 mg
    0%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.6 g
    18%
    Protein 2.0 g
    4%

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