Cucumber and White Radish Salad
KHEERA MOOLI KACHAMBER
-Recipe from Yamuna mataji
This simple salad contrasts crisp raw vegetables with a creamy pine nut
dressing. Spooned into a shallow dish and garnished with a decorative
pattern of paprika, minced parsley and roasted cumin and sesame seeds,
this is an eye-catcher for a buffet.
Preparation and draining time (after assembling ingredients): 30 minutes
Serves: 6
2 small Cucumbers (about 12 ounces/340 g), peeled, halved, seeded and coarsely shredded salt
2 white icicle salad radishes (about 6 ounces/170 g),
Scraped and coarsely shredded
¼ cup (60 ml) sour cream or yogurt
2 table spoons (30 ml) powdered pine nuts or almonds
1 table spoon (15 ml) olive or sesame oil
¼ teaspoon (1 ml) paprika or cayenne pepper
2 table spoons (30 ml) minced parsley
½ table spoon (7 ml) dry-roasted coarsely crushed cumin seeds
2 table spoons (30 ml) dry-roasted white sesame seeds
Place the cucumbers in a strainer resting over a bowl and sprinkle with
salt. Drain for at least ½ hour and then press between your palms to
extract excess liquid. Combine the cucumbers, radishes, sour cream or
yogurt, nuts and oil in a mixing bowl and blend well. Transfer to a
shallow serving dish and sprinkle decoratively with paprika or cayenne,
parsley and cumin and sesame seeds. Serve at room temperature or
chilled.