Mixed Vegetable Salad With Coconut Mustard Dressing

Prep Time
20 minutes
Cook Time
No cooking involved
8 servings
  • 2 cucumbers
  • 1 small piece yellow pumpkin 2” X 4”
  • 15 – 20 tender tindori/tendli
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 large carrot or 2 small ones
  • 1 medium white radish (Optional)
  • 2 zucchini


  • 1 ½ cup grated coconut
  • 1 ¼ tbsp ground mustard
  • ¼ tsp pepper
  • lemon juice
  • salt
  • Chop all the vegetables into small cubes.
  • Cut the tindori into diagonal discs.
  • Grind all the ingredients of the dressing into a smooth paste

To serve

  • Mix the dressing with the salad veggies. Garnish with finely chopped coriander leaves

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