Think of this salad as you would a chutney. It was designed to pair with the Weeknight Kofta with Allspice and Almonds, but would be just as delicious with the Golden Rice Salad, Smoky Salmon Steaks, Indian Grilled Vegetables or just slathered on a piece of rustic grilled bread.
1. Combine all the ingredients in a medium-sized bowl and serve chilled or at room temperature. Keeps covered and refrigerated up to 3 days.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.