Aug 5, 2013

Sichuan slaw

Many traditional Indian salad recipes use grated carrots. This is the reason why I wasn’t really sure if I wanted to add it to my Salad month. After all, I’ve grown up eating grated carrots tempered with Hing and mustard.

Sichuan Slaw

That is why, when I bumped into this recipe on NYTimes, I jumped and picked it up. There is something very Asian and non-Indian about this dressing that I totally loved.

Sichuan Slaw

Sichuan Slaw

Sichuan slaw
Preparation time – 15 min
Serves – 1

Carrots – 2, grated
Iceberg lettuce – a couple of leaves, shredded
Mixed sprouts – 1/2 C
Thai basil leaves – a couple
Coriander leaves – diced fine, a handful, optional
Mint – minced, a handful, optional

Soya sauce – 1 Tbsp
Green chilli – 1, finely chopped
Sugar – 1 Tsp
Salt – to taste

Peanuts – roasted and de-skinned, 1/4 C

Toss all the salad ingredients together.
Mix the dressing ingredients and keep aside.
Pour the dressing over the salad right before serving.


  1. oh! so easy to do! looks so vibrant!

  2. When I looked at the title of the recipe, I thought you meant Sichuan peppercorns-based salad, which sounds pretty good, however your dressing sounds tasty, including the herbs, which makes me think more of laap!

    1. Hmm.. I don't know what laap is, but yes, this dressing is what makes the salad different! :)


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