Spinach and Apricot Salad

A vibrant, tangy salad with fresh spinach, sweet apricot and shaved carrot tossed in a bold chilli soy dressing — served with a side of cottage cheese for a complete protein-rich satvic meal.

Sau. Vasuda Mukundan

Spinach & Apricot Salad

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 serving

Course: Salad

Ingredients Method Notes

Ingredients

  

• 1 carrot shaved into ribbons
• 1 tomato sliced
• Handful of spinach
• 2 apricots
• Pickled green chilli
• Cottage cheese for serving

The salad dressing:

• 1 tbsp soy sauce
• 2 tsp chilli oil
• 1 tbsp pickle juice
• 1 tbsp chilli sauce

Method

 

1. Prep the vegetables: Use a vegetable peeler to shave the carrot into long thin ribbons. Slice the tomato, apricots, and pickled green chilli. Shred the cabbage finely.
2. Make the dressing: In a small bowl whisk together the soy sauce, chilli oil, pickle juice and chilli sauce until combined.
3. Toss the salad: In a large bowl combine the spinach, cabbage, shaved carrot, tomato, apricot, and pickled green chilli. Pour the dressing over and toss well to coat everything evenly.
4. Serve: Plate the salad and serve with a generous portion of cottage cheese on the side. Eat immediately for the best crunch!

Notes

Shaving the carrot: Use a vegetable peeler to shave the carrot into long thin ribbons — much more elegant than grating and adds a lovely texture to the salad.

Apricot tip: Fresh apricots work beautifully here when in season. Dried apricots (unsweetened) are a great alternative — just slice them thinly.

Make it a meal: The cottage cheese on the side adds protein and a cooling contrast to the spicy dressing. You can also crumble it directly over the salad.