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“Uncomposed” Carrot Salad with a hint of chilli

This is my favourite salad to serve with Indian curries. Somehow the sweetness of the carrots (and sugar) with the tanginess of the vinegar based dressing, and the hint of fresh chilli complements Indian food perfectly.

Composed salads, or what the French call salade composée, are salads where an “assortment of ingredients are arranged aesthetically on a plate and drizzled with vinaigrette, rather than tossed with it”. (

That’s why I call this my “uncomposed” salad. When I was young, my mum made the same salad but arranged it (or composed it) beautifully in tiers of finely sliced/chopped/grated ingredients. The result was almost a work of art! Of course, you can do this if you have time and want to wow your audience, but I just toss it all together! Tastes the same😁

Also, the rocket can be replaced with finely chopped iceberg lettuce for additional crunch!

Prep time: 8 minutes  Cooking time: 0

1 large carrot grated
1/2 Spanish onion finely sliced
1 small tomato diced
1 small Lebanese cucumber sliced into rings
1 cup of rocket leaves or finely chopped iceberg lettuce
1/4 cup finely chopped coriander leaves

Vinagrette Dressing:
3 tablespoons olive oil
2 tablespoons white vinegar
1/2 teaspoon salt
1 teaspoon white sugar
1 finely chopped red chilli

Put all the ingredients in your salad bowl
Pour over vinaigrette
Serve as accompaniment to Indian meal

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