Mixed Salad (Bangla style)


This simple salad goes well with any type of curry or grilled chicken/meat dish but particularly compliments dishes like Bangla Roast or Korma.


Ingredients: (serves 4)

1/2 cucumber

2 large vine tomatoes

1/2 lemon

3 green chillies

A handful of baby carrots

Fresh coriander leaves

1/4 red onion

Salt to taste


How to:

1. Slice the cucumber into small cubes and cut the tomatoes into equal sized pieces. Squeeze out some of the pips so the salad doesn’t become too watered down.

2. Finely slice the onion into thin strips.

3. Cut the green chillies into small pieces, or leave whole since some people may not like it spicy.

4. Slice a handful of baby carrots. Not too many, maybe 9 or 10.

5. Slice 1/2 lemon into small pieces. Do not remove the rind.

6. Cut up some fresh coriander leaves.

7. Add all ingredients together and before serving, add a sprinkle of salt for taste.


Recipe & image by Sabina Huq

4 Responses to “Mixed Salad (Bangla style)”

  1. Thank you for these fantastic and mouth-watering recipes! I came across this website as I was craving chotpoti and will def. make a few more visits in the future, it has the best of culinary Bangla foods. /Choity

  2. Absolutely fabulous, low cal, no salad dressing. The lemon
    pieces accented the flavor along with the cilantro, it went so well with the rest of the meal.

  3. in my country that recipe is called pico de gallo or chimichurri but without carrots and it is served with patacones (big green bananas coked in oil)

  4. Hi Arturo, your country’s food is just amazing!! Hope you like my country’s cuisine too!

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