Kachumber

This recipe is from Share: Delicious Dishes from FoodShare and Friends, by Adrienne De Francesco with Marion Kane. Reprinted with the permission of publisher Between the Lines.

From Preena Chauhan, a Toronto Food Policy Council member who combines a commitment to food culture with business. Through Arvinda’s Indian Cooking Classes, she and her mother provide a gateway to classical Indian cooking and also sell unique artisanal spice blends based on traditional Indian recipes but packaged in Canada. Preena says, “I love this recipe for its beauty and its simplicity. A kachumber is a salad of raw vegetables, but in Indian cuisine, we don’t have a salad course.” Instead, serve this beautiful dish as a side dish of a spicy meal to refresh the palate.

Makes 6 to 8 servings

2 tbsp red wine vinegar

1 tbsp freshly squeezed lime or lemon juice

2 tsp granulated sugar

1⁄2 tsp sea salt or kosher salt

1⁄4 tsp garam masala*

3 medium or 2 large beets, shredded

2 large carrots, shredded

2 apples, peeled, cored, and shredded

1⁄4 large red onion, thinly sliced

1⁄4 cup finely chopped fresh coriander (cilantro)

*Garam masala is a mild spice mixture sold in Indian food shops.

In a small bowl, whisk together the vinegar, lime juice, sugar, salt and garam masala; set aside. In a large bowl, toss together the beets, carrots, and apples. Pour the dressing over beet mixture; toss to coat. Taste and adjust seasonings, as needed. Garnish with onion rings and coriander.

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