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  • Writer's pictureYiannoulla Burness

Madras Vegetable Salad

Updated: Apr 17

Cauliflower florets, carrot, onion and coriander make up this salad, tossed in a madras curry dressing.

The dressing gives this salad a flavour that immediately takes you to India. The taste of spice and heat followed by sweet and sourness.

EQUIPMENT 1 large mixing bowl, serving plate


248g or 2 cups cauliflower florets (tightly packed)

70g or 1 cup shredded carrot (tightly packed)

35g or 1/4 cup finley sliced purple onion

10g or a small bunch of fresh coriander, chopped


40g or 1/4 cup soaked raw cashews

1 tablespoon sesame paste (tahini)

4 tablespoon water

2 tablespoon light tasting oil

2 tablespoon lemon juice or apple cider vinegar

1/2 teaspoon salt or to taste

2 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon minced ginger

1/4 teaspoon chilli powder

1/4 - 1/2 teaspoon liquid sweetener * (see note)


1 tablespoon black sesame seeds


(1) Prepare vegetables and place in a mixing bowl

(2) Combine dressing ingredients in a blender and blend until smooth and creamy

(3) Just before serving pour dressing over vegetables and toss to coat

(4) Sprinkle with black sesame seeds

* NOTE: liquid sweetener may be - agave, mild tasting honey, rice syrup, maple syrup, date syrup or coconut sugar, rapadura sugar, raw sugar

(or leave out sweetener)

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