RAACHI Simple Salads for Summer Taste Meal Simple Salads for Summer Taste Salad is one of the most versatile and nutritious additions to our meals. The freshness of vegetables refreshes our taste buds. Following are two of our favorite salad recipes that you can use to garnish your summer time soiree and barbecue. Fabulous Summer Slaw Add some vibrant color and a smidge of protein and fiber with this Quinoa and Sesame Slaw. material: for slaw 4 cups shredded red cabbage (you can also choose other cabbage) 2 cups grated carrots 2 cups chopped green onions 2 cups cooked quinoa cup roasted and chopped almonds 2 tbsp sesame For the vinaigrette, combine the following in a bowl or flask: 1/3 cup sunflower oil 3 tbsp rice wine vinegar (you can also use apple cider vinegar) 1 tablespoon honey 1 tsp soy sauce 1/8 tsp sesame oil 1 pinch salt and pepper method: Combine the ingredients for the slaw, except almonds and sesame, and fold them together in a salad bowl. Add vinaigrette and pour in slaw. Mix it until it mixes well. Make it more crunchy by adding sesame seeds and roasted almonds. Spice up your taste buds and sit back and enjoy the fresh, crunchy taste of the salad and the sweet and tangy notes of the vinaigrette. tango with tamarind Tamarind is sweet and tangy, a favorite of summers, which makes salads and curries even more delicious. The following recipe is not only a nutritious meal in itself but can also be served as a chaat or an afternoon snack. material: for salad 2 cups boiled and rinsed chickpeas (kabuli chana) finely chopped red chili finely chopped green chili 1 chopped red onion (small) 1 finely chopped green chili 2 tbsp sunflower oil (can be substituted with sesame oil) tsp rachi cumin powder tsp coriander powder tsp raachi amchur (dry amchur) tsp raachi red chili powder tsp raachi fennel powder 2-3 stalks finely chopped fresh coriander leaves salt and raachi pepper powder For Tamarind Dressing 2 tbsp tamarind chutney (can be prepared at home using dry tamarind) 1 tbsp lemon juice. finely chopped coriander leaves tsp red chili flakes tsp cumin powder salt Mix these ingredients together at least an hour before preparing the salad. Set them aside at room temperature to allow the flavor to circulate further. Recipe (for salad) Heat a pan on heat. Add oil and fennel and cook till brown. Add the rest of the dry spices and fry for 1 minute. Add the chickpeas to the skillet and cook over medium-high heat until the chickpeas begin to crisp. Switch off the flame and let it cool down. Then, add the remaining vegetables and garnish the salad with a spicy tamarind dressing.