Indian cuisine is a vibrant tapestry of flavors, colors, and textures, and its vegetarian salads are no exception. These salads are not only delicious but also packed with nutrients, making them perfect for a wholesome meal or a refreshing side dish.
Whether you’re looking for a light lunch or a flavorful accompaniment to your dinner, Indian vegetarian salads bring a burst of freshness combined with the warm spices that define Indian cooking. With ingredients like fresh vegetables, tangy tamarind, crunchy peanuts, and fragrant herbs, these salads are both satisfying and healthy.
Let’s explore some popular Indian vegetarian salad recipes that are easy to make, colorful to serve, and delightful to taste.
Why You’ll Love This Recipe
Indian vegetarian salads stand out for their unique blend of spices and fresh ingredients that awaken your palate. They are extremely versatile, allowing you to use seasonal vegetables and customize the spice level to your liking.
These salads are also naturally healthy, rich in fiber, vitamins, and antioxidants, which support overall wellness.
Moreover, these recipes can be prepared quickly, making them perfect for busy weekdays or as impressive starters for guests. The combination of crunchy, tangy, spicy, and sweet elements in each salad creates a balanced and exciting flavor profile.
Whether you want a simple cucumber and tomato salad or a more elaborate sprouted moong bean salad, Indian vegetarian salads bring freshness and nutrition to your table.
Ingredients
Kachumber Salad (Basic Indian Cucumber-Tomato Salad)
- 1 cucumber, finely chopped
- 2 tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 green chili, finely chopped (optional)
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp lemon juice
- Salt to taste
- 1 tsp roasted cumin powder
Sprouted Moong Bean Salad
- 1 cup moong beans, sprouted
- 1 small carrot, grated
- 1 small cucumber, diced
- 1 tomato, diced
- 1 green chili, finely chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp fresh coriander leaves, chopped
- 1 tsp chaat masala (optional)
Corn and Peanut Salad
- 1 cup boiled corn kernels
- 1/4 cup roasted peanuts, coarsely crushed
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 green chili, chopped
- 2 tbsp lemon juice
- 1 tsp chaat masala
- Salt to taste
- Fresh coriander leaves for garnish
Equipment
- Sharp kitchen knife for chopping vegetables
- Cutting board
- Mixing bowls (preferably glass or stainless steel)
- Measuring spoons for spices and lemon juice
- Grater (for carrots)
- Spoon or spatula for mixing
- Colander or sieve (for rinsing sprouts and vegetables)
Instructions
Kachumber Salad
- Wash and finely chop cucumber, tomatoes, onion, and green chili. Place them in a large mixing bowl.
- Add fresh coriander leaves and sprinkle salt and roasted cumin powder over the vegetables.
- Squeeze fresh lemon juice into the bowl. Mix everything well to combine all the flavors.
- Adjust seasoning according to taste. Serve immediately or chilled.
Sprouted Moong Bean Salad
- Rinse and drain the sprouted moong beans thoroughly.
- Grate the carrot</strong and dice the cucumber and tomato. Add them to a large bowl.
- Mix in the sprouted moong beans, chopped green chili, and coriander leaves.
- Season with salt, pepper, lemon juice, and chaat masala. Toss all ingredients gently but well.
- Serve fresh for the best taste and texture.
Corn and Peanut Salad
- Boil corn kernels until tender and allow to cool.
- In a mixing bowl, combine the corn, chopped onions, tomatoes, and green chili.
- Add roasted peanuts and sprinkle chaat masala and salt.
- Squeeze fresh lemon juice over the salad and mix well.
- Garnish with fresh coriander leaves and serve immediately.
Tips & Variations
Pro tip: For a crunchier texture, add finely chopped raw bell peppers or radishes to any of these salads.
You can also substitute lemon juice with tamarind paste for a tangier flavor, especially in the sprouted moong salad.
Adjust the heat by adding or omitting green chilies depending on your spice preference.
For an added protein boost, sprinkle some roasted cumin powder and chopped nuts like cashews or almonds.
Try adding pomegranate seeds to Kachumber salad for a burst of sweetness and color.
Nutrition Facts
- 1 cup moong beans, sprouted
- 1 small carrot, grated
- 1 small cucumber, diced
- 1 tomato, diced
- 1 green chili, finely chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp fresh coriander leaves, chopped
- 1 tsp chaat masala (optional)
Corn and Peanut Salad
- 1 cup boiled corn kernels
- 1/4 cup roasted peanuts, coarsely crushed
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 green chili, chopped
- 2 tbsp lemon juice
- 1 tsp chaat masala
- Salt to taste
- Fresh coriander leaves for garnish
Equipment
- Sharp kitchen knife for chopping vegetables
- Cutting board
- Mixing bowls (preferably glass or stainless steel)
- Measuring spoons for spices and lemon juice
- Grater (for carrots)
- Spoon or spatula for mixing
- Colander or sieve (for rinsing sprouts and vegetables)
Instructions
Kachumber Salad
- Wash and finely chop cucumber, tomatoes, onion, and green chili. Place them in a large mixing bowl.
- Add fresh coriander leaves and sprinkle salt and roasted cumin powder over the vegetables.
- Squeeze fresh lemon juice into the bowl. Mix everything well to combine all the flavors.
- Adjust seasoning according to taste. Serve immediately or chilled.
Sprouted Moong Bean Salad
- Rinse and drain the sprouted moong beans thoroughly.
- Grate the carrot</strong and dice the cucumber and tomato. Add them to a large bowl.
- Mix in the sprouted moong beans, chopped green chili, and coriander leaves.
- Season with salt, pepper, lemon juice, and chaat masala. Toss all ingredients gently but well.
- Serve fresh for the best taste and texture.
Corn and Peanut Salad
- Boil corn kernels until tender and allow to cool.
- In a mixing bowl, combine the corn, chopped onions, tomatoes, and green chili.
- Add roasted peanuts and sprinkle chaat masala and salt.
- Squeeze fresh lemon juice over the salad and mix well.
- Garnish with fresh coriander leaves and serve immediately.
Tips & Variations
Pro tip: For a crunchier texture, add finely chopped raw bell peppers or radishes to any of these salads.
You can also substitute lemon juice with tamarind paste for a tangier flavor, especially in the sprouted moong salad.
Adjust the heat by adding or omitting green chilies depending on your spice preference.
For an added protein boost, sprinkle some roasted cumin powder and chopped nuts like cashews or almonds.
Try adding pomegranate seeds to Kachumber salad for a burst of sweetness and color.
Nutrition Facts
Pro tip: For a crunchier texture, add finely chopped raw bell peppers or radishes to any of these salads.
You can also substitute lemon juice with tamarind paste for a tangier flavor, especially in the sprouted moong salad.
Adjust the heat by adding or omitting green chilies depending on your spice preference.
For an added protein boost, sprinkle some roasted cumin powder and chopped nuts like cashews or almonds.
Try adding pomegranate seeds to Kachumber salad for a burst of sweetness and color.
| Salad | Calories (per serving) | Protein (g) | Fiber (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|---|---|
| Kachumber Salad | 70 | 2 | 3 | 0.3 | 14 |
| Sprouted Moong Bean Salad | 150 | 8 | 5 | 0.5 | 25 |
| Corn and Peanut Salad | 180 | 6 | 4 | 8 | 22 |
Serving Suggestions
These Indian vegetarian salads make excellent sides to many dishes. Pair them with a warm bowl of dal and steamed basmati rice for a comforting meal.
They also complement Indian breads like chapati or naan beautifully.
For a light lunch, enjoy these salads with some yogurt or a glass of buttermilk (chaas) to balance the spices and refresh your palate.
Looking for more vegetarian Indian dishes? Check out our Instant Pot Vegetarian Recipes Indian Food Lovers Adore for easy and flavorful meal ideas.
Conclusion
Indian vegetarian salads are a wonderful way to enjoy fresh, healthy, and flavor-packed food that fits perfectly into any meal plan. Their vibrant colors and exciting combinations of spices and ingredients make them a delightful addition to your dining table.
Whether you’re a seasoned Indian cuisine enthusiast or new to these flavors, these salads are simple to prepare and sure to impress with their taste and nutrition. Try incorporating these recipes into your weekly routine for a refreshing change that nourishes both body and soul.
Don’t forget to explore more delicious vegetarian recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert and the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to add a creamy touch to your meals.
Happy cooking and savor every bite!
📖 Recipe Card: Vegetarian Indian Salad
Description: A refreshing and nutritious Indian-style salad combining fresh vegetables with tangy spices. Perfect as a light meal or side dish.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup boiled chickpeas
- 1 green chili, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- In a large bowl, combine cucumber, tomato, red onion, and boiled chickpeas.
- Add green chili and chopped coriander leaves.
- Sprinkle chaat masala, roasted cumin powder, and salt over the mixture.
- Pour lemon juice and toss everything together gently.
- Serve immediately or chill for 10 minutes before serving.
Nutrition: Calories: 150 kcal | Protein: 6 g | Fat: 1.5 g | Carbs: 27 g
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