Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

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Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

The post Charred Red Cabbage and Carrot Salad appeared first on RecipeWikki.

Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

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Origin Sandy’s Simple Spring Lettuce Salad

Salads like this have been popular in many cuisines for centuries. Lettuce has been cultivated since ancient times in regions around the Mediterranean, and it has long been used in salads and dishes. The addition of simple dressings like olive oil and vinegar became common in European cuisines, particularly in Italy and France. This simple spring lettuce salad embodies the Mediterranean spirit of fresh, seasonal ingredients.

What I Love About This Recipe

I love how quick and easy this salad is to make, yet it tastes so fresh and vibrant. The crunchy texture of the lettuce, combined with the subtle tang of the dressing, makes it the perfect complement to heavier dishes. It’s also versatile—you can add other vegetables or toppings depending on what you have on hand. It’s the kind of salad that’s light yet satisfying.

Also Read : Heart-Shaped Chocolate Eclairs

Sandy’s Simple Spring Lettuce Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

100

kcal

Ingredients

• 4 cups spring lettuce mix (or any fresh lettuce like Romaine, Butterhead, etc.)

• 1 small cucumber, thinly sliced

• ½ small red onion, thinly sliced

• 1 carrot, peeled and julienned

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• ½ teaspoon honey or maple syrup (optional)

• Salt and pepper to taste

Directions

• Wash and dry the lettuce leaves thoroughly. Tear them into bite-sized pieces.
• Place the lettuce, cucumber, red onion, and carrot in a large salad bowl.
• In a small bowl, whisk together olive oil, red wine vinegar, and honey (if using). Add salt and pepper to taste.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately as a fresh side dish or a light starter.

Notes

• Feel free to add toppings like nuts, cheese, or seeds for extra texture and flavor.
• For a vegan version, skip the honey or use maple syrup.
• You can also add grilled chicken or tofu for a more substantial meal.

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