Shades of Red: Monochrome Salad

Shades of Red: Monochrome Salad

Aesthetics is such an integral part of food that it’s hardly surprising that most of the big trends to make a splash in the culinary world are rooted in it. Whether a fad decrees that you work with a particular type of ingredient (for example, different varieties of millets), a platter of gourmet cheese samples paired with just fruits and nuts, or chomp your way through the colours of the rainbow in a day – be it in a buffet spread with green salads, yellow curries and brown beans, or a mishmash of a one-pot-meal, with a little bit of red and a little bit of white, we know better than to neglect the nutritive value of our food.

Monochrome food is one such novelty that we’ve embraced in this recipe – and obviously not just for the ring of hype around it. Does that mean it shouldn’t look appealing? Of course not. It is definitely a comely little bowl of salad from the word go. But it’s even better that it’s made with locally grown vegetables, and that it is merely a palette for bigger possibilities. Our Red Salad is a wonderful mix of sharp and sweet tastes, held together by a tangy dressing. The textures in it are just as lovely, too – crunchy, chewy and everything in between. This is a salad that not only looks great, but tastes terrific too, and it’s won many raves in our homes.

Monochrome Red Salad

Serves 4

For the salad –


  • 2 large red carrots, also known as Delhi carrots
  • 1 pink radish
  • 1/4 red capsicum
  • 4 cherry tomatoes
  • 2 tablespoons cooked red kidney beans (rajma)
  • 2 tablespoons pomegranate arils
  • 2 tablespoons roasted peanuts with skin
  • 2 tablespoons dried cranberries
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chilli garlic sauce
Read the whole recipe on Tadka Pasta