Food
Sliced Punjabi Salad
Chef Raj Thandhi Darpan, 14 Apr, 2025
Ingredients:
4 cups thinly sliced veggies - a mix of red onion, carrot, cucumber, bell pepper, and daikon
2 tablespoons tamarind (imli)
½ cup water
½ teaspoon black salt (kala namak)
½ teaspoon salt
½ tablespoon brown sugar
½ teaspoon deghi mirch
Juice of half a lime
¼ cup chopped cilantro
Directions:
- Soak the imli in water for ½ an hour to an hour. In the meantime, slice all the veggies into thin julienne style strips.
- Squeeze any seeds out of the imli and strain it through a sieve. Keep the water and toss the pulp bits.
- Add the imli water and seasonings to a bowl. Toss in your veggies, top with cilantro and a squeeze of lime.
Hot Tip:
If you are making this salad ahead of time, keep the imli water in a separate bowl and toss just before serving.
MORE Food ARTICLES
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, chef/owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
