Mixed Vegetable Salad With Coconut Mustard Dressing


  • 2 medium-sized unpeeled cucumbers
  • 1 small 2” x 4” pc unpeeled yellow pumpkin (kaddu)
  • 1 green bell pepper (green capsicum)
  • 1 yellow bell pepper (yellow capsicum)
  • 1 red bell pepper (red capsicum)
  • 1 large or 2 small unpeeled carrots, chopped into small cubes
  • 1 medium-sized unpeeled white radish (optional), chopped into small cubes
  • 2 medium-sized zucchini, chopped into small cubes
  • 15-20 tender ivy gourd (tindora/ tendli), diced thin and diagonally
  • 1 tbsp finely chopped fresh coriander leaves, for the garnish

For the Dressing

  • 1½ cups grated fresh coconut
  • 1¼ tbsp ground mustard (rai)
  • ¼ tsp black pepper (kali mirch) powder
  • 1 tbsp lemon juice
  • 1 tsp unrefined salt


Mix all vegetables together in a bowl.

For the dressing, grind together coconut, mustard, pepper powder, lemon juice and salt to a smooth paste. Mix the dressing with the vegetables. Garnish with finely chopped coriander leaves and serve.

Serves 8