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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.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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 August 30, 2010

      45

      Great salad, easy fresh and healthy. I don't care for onions so left them out. The lime juice is perfect with this. Thanks for sharing the recipe!

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

    Read All Reviews (11)

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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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