Indian Salad

This refreshing Indian-style salad combines crisp, julienned cucumbers with tender cooked pork shreds and al dente macaroni for a satisfying texture contrast. The dressing is a bright blend of olive oil, white wine vinegar, dry mustard, and fresh minced chives, creating a zesty and aromatic base that elevates the simple ingredients. A touch of curry powder adds warmth and depth, while the salt draws out excess moisture from the cucumbers, ensuring the salad stays crisp rather than watery. Perfect for a light lunch, a picnic side, or a quick dinner accompaniment, this dish brings together savory, tangy, and fresh flavors in every bite. It&# 226;ÂÂs an easy way to use up leftover cooked meat and pasta while enjoying a burst of homemade flavor.

Cuisine: Indian

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 135.6

Description

This refreshing Indian-style salad combines crisp, julienned cucumbers with tender cooked pork shreds and al dente macaroni for a satisfying texture contrast. The dressing is a bright blend of olive oil, white wine vinegar, dry mustard, and fresh minced chives, creating a zesty and aromatic base that elevates the simple ingredients. A touch of curry powder adds warmth and depth, while the salt draws out excess moisture from the cucumbers, ensuring the salad stays crisp rather than watery. Perfect for a light lunch, a picnic side, or a quick dinner accompaniment, this dish brings together savory, tangy, and fresh flavors in every bite. It&# 226;ÂÂs an easy way to use up leftover cooked meat and pasta while enjoying a burst of homemade flavor.

Ingredients

1/4 cup Olive Oil
2 tablespoon White Wine Vinegar
2 tablespoon Chives -- minced
1 teaspoon Dry Mustard

Directions

1
Peel, seed, and julienne the cucumbers.
2
Toss the julienned cucumbers with salt and let them sit for 30 minutes to draw out moisture.
3
Cook the macaroni according to package directions until al dente, then drain and cool completely.
4
In a small bowl, whisk together the olive oil, white wine vinegar, dry mustard, and minced chives to create the dressing.
5
Place the cooked pork shreds in a bowl and pour the dressing over them, letting them marinate for 1 hour.
6
Rinse the salted cucumbers thoroughly, drain well, and pat dry with paper towels.
7
In a large bowl, combine the marinated pork, cooled macaroni, dried cucumbers, and mayonnaise.
8
Sprinkle the curry powder over the mixture and toss gently until everything is evenly coated.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 135.6kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 10.5mg1%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The cucumber should be peeled, cut lengthwise, seeded, and julienned before salting.

Salting the cucumbers helps prevent the salad from becoming watery. Be sure to rinse and pat them dry thoroughly before mixing.

This recipe includes pork and mayonnaise, so it is not suitable for vegetarians or vegans despite the tag in the original source. Adjust dietary tags accordingly if serving to those with restrictions.

Leftover cooked meat can be used for the pork shreds to speed up preparation.

Keywords: indian, salad, cucumber, pork, macaroni, curry, dressing, chives, mustard, vinaigrette, side dish, lunch, picnic, fresh, crisp, tangy, marinated, easy, quick, vegetables, pasta salad

Read it online: https://www.chefs-mate.com/recipe/indian-salad/