Ingredients with Measurements:
- 2 cups of gundruk (dried and fermented leafy greens)
- 1 cup of chopped tomatoes
- 1 cup of chopped onions
- 1 cup of chopped cucumber
- 1 cup of chopped bell peppers
- 1 cup of chopped carrots
- 1 cup of chopped cilantro
- 1 tablespoon of mustard oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the gundruk in water for 10-15 minutes until it softens.
2. Drain the water and squeeze out any excess moisture from the gundruk.
3. In a mixing bowl, combine the gundruk, tomatoes, onions, cucumber, bell peppers, carrots, and cilantro.
4. Add the mustard oil, lemon juice, salt, and pepper to the bowl and mix well.
5. Taste and adjust the seasoning as needed.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 3g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- If gundruk is not available, you can use kale or spinach instead.
- You can use any type of oil instead of mustard oil.
- You can use lime juice instead of lemon juice.
Variations:
- You can add boiled potatoes or boiled eggs to the salad for a more filling meal.
- You can add roasted peanuts or cashews for some crunch.
- You can add grated coconut for a tropical twist.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the gundruk before using it in the salad.
- Adjust the amount of lemon juice and salt to your taste.
- You can make the salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- This salad goes well with any type of grilled meat or fish.
Suggested side dishes:
- Naan bread or rice pilaf
Troubleshooting advice:
- If the salad is too dry, add a little more oil or lemon juice.
- If the salad is too salty, add more vegetables to balance it out.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them in the salad.
Food history:
- Gundruk is a traditional Nepali ingredient that has been used for centuries in various dishes.
Flavor profiles:
- This salad is tangy, spicy, and refreshing.
Serving suggestions:
- Serve the salad as a side dish or as a light meal.
Related Categories
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Region: Nepalese