Tomato and Mooli Salad
By OcadoLife
Published on 08 November 2022
This Tomato and Mooli Salad is an Indian side salad – kachumbar in Hindi – that food stylist and writer Sonali Shah says offers maximum flavour for minimum effort. It’s usually made with red onions and coriander, but her recipe uses sweet and crisp grated mooli for a twist. If you’re making it ahead, only add the salt just before serving, or it will draw out the moisture, making the salad soggy.Time and servings
10 minsTotal time
6Servings
10 minsPrep time
Ingredients
- 250 g of mixed baby tomatoes, halved
- 1 mooli, peeled and grated (using a julienne peeler if you have one)
- 2 tsp of ginger paste
- 0.5 lemon, juiced
- 0.5 tsp of chilli powder, to taste
- 1 pinch of sugar
- 100 g of pomegranate seeds
- 2 salad onions, finely sliced
- 2 pinches of black salt or plain salt (optional)
Method
Step 1
Mix the baby tomatoes and grated mooli in a bowl with the ginger paste, lemon juice and chilli powder. Add a pinch of sugar and some black pepper and give everything a good stir. Add a pinch of salt to balance, if needed.Step 2
Transfer to a serving bowl, scatter over the pomegranate seeds and salad onions and garnish with the black salt, if you like. The salad will keep for 1 day in an airtight container in the fridge; any longer and it’ll lose its crunch.