Quick Restaurant-Style Mixed Veg Koshimbir Recipe
Want a crunchy side dish? Try this easy Restaurant-Style Mixed Veg Koshimbir Recipe! A quick Indian salad with onions, cabbage, and tangy spices.
Ingredients
For the Salad Base:
- 3 medium Onions thinly sliced
- 1 small Capsicum / Bell Pepper thinly sliced
- 1 cup Cabbage thinly sliced and washed
- 1 medium Carrot peeled and thinly julienned or thickly grated
- Fresh Coriander leaves finely chopped, including the tender stems
- 1/2 teaspoon Lemon juice
- Ice-cold water for soaking onions
For the Special Spice Mix (Masala)
- 1/2 tsp Amchoor powder Dry mango powder
- 1/2 tsp Spicy Red Chilli powder
- 1/2 tsp Kashmiri Red Chilli powder for colour
- 1/2 tsp Salt regular
- 1/2 tsp Black Salt Kala namak
- 1/2 tsp Chaat masala
- 1/2 tsp Powdered Sugar
Instructions
- Prep the Onions: Slice the onions very thinly and soak them in a bowl of ice-cold water for exactly 5 minutes. Drain the water completely. This is the secret step in this Restaurant-Style Mixed Veg Koshimbir Recipe to keep the onions extra crunchy and remove their sharp bite.
- Chop the Veggies: Thinly slice the capsicum, cabbage, and carrot. Ensure they are cut thin and long (julienned) for the perfect restaurant-like texture.
- Combine the Salad Base: In a large mixing bowl, add the crunchy, drained onions, sliced capsicum, cabbage, and carrots.
- Add Freshness: Squeeze just a little lemon juice (less than half a spoon) over the veggies. Add the freshly chopped coriander leaves along with their tender stems for extra flavour, and mix gently.
- Prepare the Spice Mix: In a separate small bowl, combine amchoor powder, regular salt, chaat masala, powdered sugar, spicy red chilli powder, black salt, and Kashmiri red chilli powder. Mix these dry spices very well.
- Toss and Serve: Add exactly 1 small teaspoon of your prepared dry spice mix to the chopped vegetables. Toss everything together until the vegetables are well coated with the spices. Your Restaurant-Style Mixed Veg Koshimbir is ready to serve!