Indian Summer Salad Recipe

Warm sweet potato shavings and coconut flakes combine with chopped kale and crunchy cabbage to make a salad that’s full of bite


    For the salad:
  • 120g kale
  • 220g cabbage
  • 100g dates, chopped
  • 30 pistachios, chopped
  • 10 large strawberries, sliced lengthways
    For the coriander and cashew dressing:
  • 30g coriander
  • 80g cashews
  • Juice of ½ lime
  • 80g natural yoghurt
  • ½ tsp Himalayan salt
  • ¼ tsp cumin powder
  • 50ml coconut water
  • 3 tbsp oil (rice bran oil or other)
  • ½ green chilli (optional)


1. Chop the kale and cabbage very finely. Place in a large mixing bowl.

2. Blend together all the ingredients for the dressing in a high speed blender and leave to one side.

3. Add the chopped pistachios, dates and strawberries to the salad and stir in the dressing.

4. To make the sweet potato topping, heat the rapeseed oil and cumin seeds on low heat. Once the cumin seeds are brown, add the sesame seeds and then quickly add the grated sweet potato. Stir for a few minutes and add coconut flakes and salt while stirring.

5. Place the sweet potato on the salad and serve.

Recipe courtesy of healthy food blogger and cook Mira

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...

A top buttonTop