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Garam Masālā and Pāpad Salad
[Vegan]

SS By: Sheil Shukla

Author Bio

Dr. Sheil Shukla is an internal medicine physician and food artist who is passionate about... Read More

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Garam Masālā and Pāpad Salad [Vegan]

2-4

Dairy Free

Vegan

This salad gets its Indian flair from garam masālā and roasted pāpad, a crisp lentil cracker that can be found at any at any Indian grocer (and many international ones). I recommend enjoying this salad during late summer or early fall, but don’t feel restricted by the seasons. Add cubes of tofu, chickpeas, or grilled tempeh to make this meal heartier. The creamy dressing, warmed by the spices in garam masālā, is key to this Garam Masālā and Pāpad Salad. The dressing can also be used in wraps or sandwiches in place of mayo.

Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com

For the Salad:

Half batch Garam Masālā Dressing (page 228), to taste
1 large carrot, cut into thin strips (see Prep Tip)
1 Persian cucumber, thinly sliced
3 ounces (85 g) mixed greens, torn up
1/2 Honeycrisp apple, thinly sliced
2 tablespoons roughly chopped unsalted pistachios (roasted or raw)
1 tablespoon chopped golden raisins
1 tablespoon chopped mint
2 to 4 pieces roasted pāpad (see Ingredient Tip)
Pinch of chat masala (see page 236), optional

Garam Masala Dressing:

1/4 cup (35 g) unsalted cashews, raw or roasted, soaked in hot water for 15 minutes and drained
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup or desired sweetener, or to taste
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons garam masala
3/4 teaspoon salt, or to taste

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How to Prepare Garam Masālā and Pāpad Salad [Vegan]

For the Dressing:

Combine all of the ingredients in a blender. Blend until very smooth, adding 1 to 2 tablespoons water to reach the preferred consistency. Adjust the seasoning to taste. Serve immediately or store in the refrigerator for up to 1 week.

For the Salad:

Place 1 tablespoon Garam Masālā Dressing in a large mixing bowl. Add the carrot and cucumber and mix until thoroughly coated.
Add the greens and apple and toss gently with clean hands (or tongs). Taste and adjust the amount of dressing.
Place the salad on a serving plate and top with the pistachios, raisins, and mint. Crush the roasted pāpad on top and serve immediately, with a dusting of chāt masālā, if desired.