This is a very simple & quick salad.


1/4 C split mung beans (soaked in water for 3 hrs and then drained)

1 medium cucumber, peeled & diced

2 medium carrots, peeled & grated

1 Tbsp fresh coriander leaves, chopped

1 tsp lemon juice

1/2 tsp ginger, grated

salt to taste

Place all ingredients in a bowl , mix well and set aside while you make the dressing.


1 tsp oil, 1/2 tsp mustard seeds, 2 green chillis-chopped, a pinch of Asafoetida

Heat oil in a pan. Add mustard seeds and allow the seeds to pop. Add green chilli and fry for a few seconds. Add Asafoetida and remove from heat. Add this to the cucumber mixture and mix well. Serve cold.


Coleslaw with sour cream & horseradish


In a large bowl blend the following ingredients together: 1 1/4 C sour cream, 3/4 mayonnaise, 2 Tbsp prepared horseradish, 1/4 C cider vinegar, 1/2 tsp salt, 1/2 tsp celery seeds,

Add 1 small red cabbage & 1 small savoy cabbage, both shredded. Mix well so all the cabbage is coated with the dressing. Chill & serve.


Tomato Cucumber Salsa

Combine the following in a bowl:

4 roma tomatoes - seeded & diced, 1 lebanese cucumber - seeded & diced,  2 Tbsp finely chopped red onion,  1 large handful coriander,  1 large handful flat leafed parsley,  1 garlic clove - crushed,  2 Tbsp olive oil  &  1 Tbsp lime juice.


Tasty Seasoning

This is a great salad enhancer, leaf or pasta. Add to your salad dressings.


1/4 C grated Romano cheese, 1 Tbsp sesame seed, 1 tsp paprika, 1 tsp poppy seed, 1 tsp celery seed, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, dash of cayenne pepper

Stir all the above ingredients until well mixed. Store in a glass jar in the fridge.


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