Shades of Red: Monochrome Salad


Aesthetics is such an integral part of food that it’s hardly surprising that most of the big trends to make a splash in the culinary world are rooted in it. Whether a fad decrees that you work with a particular type of ingredient (for example, different varieties of millets), a platter of gourmet cheese samples paired with just fruits and nuts, or chomp your way through the colours of the rainbow in a day – be it in a buffet spread with green salads, yellow curries and brown beans, or a mishmash of a one-pot-meal, with a little bit of red and a little bit of white, we know better than to neglect the nutritive value of our food.

Monochrome food is one such novelty that we’ve embraced in this recipe – and obviously not just for the ring of hype around it. Does that mean it shouldn’t look appealing? Of course not. It is definitely a comely little bowl of salad from the word go. But it’s even better that it’s made with locally grown vegetables, and that it is merely a palette for bigger possibilities. Our Red Salad is a wonderful mix of sharp and sweet tastes, held together by a tangy dressing. The textures in it are just as lovely, too – crunchy, chewy and everything in between. This is a salad that not only looks great, but tastes terrific too, and it’s won many raves in our homes.


Monochrome Red Salad

Serves 4

For the salad –

  • 2 large red carrots, also known as Delhi carrots
  • 1 pink radish
  • 1/4 red capsicum
  • 4 cherry tomatoes
  • 2 tablespoons cooked red kidney beans (rajma)
  • 2 tablespoons pomegranate arils
  • 2 tablespoons roasted peanuts with skin
  • 2 tablespoons dried cranberries 

For the dressing – 

  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chilli garlic sauce
  • Salt and pepper to taste 
  1. Scrape and then wash and shred the carrots in a food processor. You can also grate them by hand. Spread them out on a shallow salad plate.
  2. Slice the radish, capsicum and cherry tomatoes into strips and arrange over the carrots.
  3. Sprinkle the kidney beans, pomegranate, peanuts and cranberries all over the salad.
  4. To make the dressing pour all the ingredients in a glass jar and shake well.
  5. Pour the dressing over the salad and serve immediately.



Note: To add a fruity twist and more sweetness to this salad mix in some sliced strawberries and watermelon chunks.



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