Green leaf salad with hog plum vinegarette
An authentic Nepali taste of Hog plum [lapsi] vinaigrette which is mixed with seasonal salad and vegetables. Same Nepali taste, just a different approach. A must try recipe!
- 1 bunch Green leaf salad
- 1 medium sized Carrot grated to ¾ cup
- 1 medium sized White radish grated to ¾ cup
- 1 tbsp Pumpkin seeds toasted
- 1 tbsp Walnuts
- 1 tbsp Raisins
Hog plum vinaigrette
- 1 tbsp Hog plum powder dry
- 1 tbsp Water
- 1 tbsp Sesame oil
- 1 tbsp Mustard oil
- Peel carrot and radish. Cut off the ends and grate them.
- Cut green leaf salad into square shapes or the desired shapes. Do not cut into too small pieces as they turn out to be bitter.
- Slightly toast the pumpkin seeds and walnuts.
- In a big bowl, pour the vinegarette, add the rest of the ingredients. Gently fold them upside down.
- Serve the salad immediately.
- In a bowl, mix water and hog plum powder. Mix for approximately 1 to 2 minutes until the water starts to taste sour and slimy in texture.
- Add mustard oil and sesame oil. Mix them for a minute.
Hog plum, lapsi in Nepali, is one of the common ingredients in the Nepalese kitchen. It contains a thick leathery skin with a yellowish pulp inside. This fruit is consumed as fresh, dried or as powder form. It has got a sour taste and slimy in texture when mixed with liquid, if dry. Lapsi also contains antioxidants which provide a range of health benefits. Mustard oil can be substituted with vegetable oil. Using the freshest vegetables is the key to prepare this salad beautifully. Fresh hog plum can be used instead of dried powder. While serving, make a bed of green leaf first, then add the rest over. This is actually a thumb rule to plate any salad which also helps to look appealing.