There are many vegetables with a red colour and they also make a perfect red salad. Red salads are simply irresistible. Generally, vegetables come in different colours, with the colours indicating its nutritional value. Red vegetables contains high levels of vitamin C and A. Red vegetables such as tomatoes also contain lycopene and anthocyanidins, both of which are antioxidants. Besides the nutritional value of a salad with red vegetables, I find it very tasty, especially with the balsamic vinaigrette.
A Vinaigrette For This Red Salad
I made my salad and tossed it with a vinaigrette using balsamic vinegar. However, you can make a vinaigrette using red wine vinegar as well to make the salad intensely red. The red vegetables I included in my red salad are tomatoes, red onion, and raw beet. However, you can also include red cabbage and raw radish. The crunchiness of this salad can be very filling due to the the ingredients being raw.
Red Salad Recipe
This is a very simple recipe. It can be eaten as a side dish with your favourite rice meal or if you're adventurous, as a main dish and served with chicken, fish, or vegetarian protein dish such as lentil patties or lentil loaf. Here's red salad. Enjoy!
2 large red tomatoes, cut in chunks or slices
1 medium red onion, sliced
2 tbsp. grated beetroot
¼ cup olive oil
⅛ cup balsamic vinegar
Salt and Pepper to taste
⅛ tsp. chadon beni
½ tsp. sugar
Make the vinaigrette:
Combine the vinaigrette ingredients in a bowl.
Stir in the salt and pepper.
Add the chadon beni and sugar and whisk well.
Grate the raw beetroot. (The red of the beetroot ensures the vegetables tossed with the vinaigrette stay red.)
Slice the onion.
Slice or chop the tomatoes.
Toss the vegetables with the vinaigrette.
Wash the lettuce. (If you can find red leaf lettuce it would do just fine as well). Place the tossed vegetables on a bed of lettuce. Cover and refrigerate at least one hour before serving.
Serve chilled. Enjoy!
Best Ever Red Salad
- 2 large red tomatoes cut in chunks or slices
- 1 medium red onion sliced
- 2 tbsp. grated beetroot
- lettuce leaves
- Vinaigrette Ingredients:
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- Salt and Pepper to taste
- ⅛ tsp. chadon beni
- ½ tsp. sugar
- Make the vinaigrette:
- Combine the vinaigrette ingredients in a bowl.
- Stir in the salt and pepper.
- Add the chadon beni and sugar and whisk well.
- Grate the raw beetroot. (The red of the beetroot ensures the vegetables tossed with the vinaigrette stay red.)
- Slice the onion.
- Slice or chop the tomatoes.
- Toss the vegetables with the vinaigrette.
- Wash the lettuce. (If you can find red leaf lettuce it would do just fine as well). Place the tossed vegetables on a bed of lettuce. Cover and refrigerate at least one hour before serving.
Don't forget to leave your comments for the red salad recipe in the comment box below.
Ah gone 🙂
I( love the recipes very much. I left Trinidad about 30 years and I never knew about all those recipes. But I will like to know how to make whole baigan baiganee.
Thank you, Margaret. Here is the link for baiganee.
Hi Chef Felix, I haven't made the "Red Salad" as yet but I know it would be delicious. Planning to have it with some peas and rice. Thank you lots.