Yogurt Salad With Scorched Chile Recipe ๐ฅ
Overview:
Indulge in the exotic flavors of Asia with this delightful Yogurt Salad With Scorched Chile recipe! Bursting with vibrant colors and zesty ingredients, this salad is a tantalizing blend of crunchy vegetables and creamy yogurt, accented with the smoky essence of scorched chilies. Perfect for a light lunch or as a refreshing side dish, it’s a celebration of taste and texture that’s sure to impress. Let’s dive into the recipe and elevate your culinary repertoire!
Recipe Details:
- Preparation Time: 40 minutes
- Total Time: 40 minutes
- Servings: 4
- Cuisine: Asian, Indian
- Keywords: Quick & Easy (< 60 Minutes)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cabbage | 1/4 |
| Carrot | 1 |
| Peas | 3 – 4 |
| Cucumber | 1 |
| Onion | 1 |
| Tomatoes | 1 |
| Red Capsicum | 1 |
| Skim Milk Yogurt | 1 |
| Salt | 3 |
| Sugar | 1/8 |
| Scorched Chile Paste | 1 |
Nutritional Information (per serving):
- Calories: 155.9
- Fat: 0.7g
- Saturated Fat: 0.3g
- Cholesterol: 3.7mg
- Sodium: 164.9mg
- Carbohydrates: 26g
- Fiber: 3.5g
- Sugar: 20.5g
- Protein: 12.7g
Recipe Instructions:
-
Prepare the Vegetables:
- Start by finely shredding the cabbage, carrot, and cucumber.
- Boil the peas until tender, then set aside.
-
-
Chop the Fresh Ingredients:
- Finely chop the onion and tomato, ensuring they are cut into small, uniform pieces.
-
Prepare the Yogurt Dressing:
- In a mixing bowl, beat the skim milk yogurt until smooth and creamy.
- Gradually add salt, scorched chile paste, and sugar to the yogurt, adjusting the seasoning to taste.
-
Scorch the Red Capsicum:
- Skewer the red capsicum on a long fork or skewer.
- Hold it briefly over a gas flame, rotating frequently to ensure even scorching.
- Once the skin is charred and blistered, remove it from the flame and let it cool.
- Peel off the charred skin and chop the capsicum into bite-sized pieces.
-
Assemble the Salad:
- In a large mixing bowl, combine the shredded cabbage, carrot, cucumber, boiled peas, chopped onion, tomato, and scorched red capsicum.
- Gently fold the vegetables into the seasoned yogurt dressing, ensuring they are evenly coated.
-
Chill and Serve:
- Refrigerate the yogurt salad for at least 30 minutes to allow the flavors to meld and intensify.
- Once chilled, transfer the salad to a serving dish and garnish with fresh herbs or additional scorched chile paste if desired.
- Serve the Yogurt Salad With Scorched Chile chilled, as a refreshing accompaniment to your favorite Asian-inspired dishes.
Tips for Success:
- To add an extra layer of flavor, you can sprinkle toasted sesame seeds or crushed peanuts over the salad before serving.
- If you prefer a spicier kick, increase the amount of scorched chile paste or add a dash of hot sauce to the yogurt dressing.
- For a variation, you can incorporate other crunchy vegetables such as bell peppers, radishes, or snow peas into the salad.
Conclusion:
Elevate your dining experience with this tantalizing Yogurt Salad With Scorched Chile recipe! Bursting with vibrant colors, bold flavors, and wholesome ingredients, it’s a true celebration of Asian culinary traditions. Whether enjoyed as a light lunch, a refreshing side dish, or a flavorful accompaniment to your favorite main course, this salad is sure to leave your taste buds dancing with delight. So gather your ingredients, whip up a batch, and treat yourself to a culinary adventure that’s as satisfying as it is delicious!
