PARSLEY SALAD WITH COCONUT
Parsley salad is a green salad you might want to try for its health benefits and taste.
If You had no idea what to do with all those extra parsley leaves, well now you can make this parsley salad.
You can also substitute this parsley mallum for a Gotu kola sambol.
They carry a somewhat similar taste when made into this healthy and tasty green salad.
You will find a variety of parsley in the market to choose from. Flat-leaf parsley, curry leaf parsley, Italian parsley. you can use any of the above varieties to make the parsley salad.
How to serve parsley salad.
I usually serve it with my regular rice and curry menus.
I like to start with a few tablespoons of rice, and a teaspoon of ghee(if you can’t find ghee then use melted butter)and mix the parsley sambol with it and enjoy the simple flavours before adding any of the other curries.
Health benefits of parsley salad.
Parsley is usually added to sauces or garnish to notch up the flavours but these herb leaves are full of good nutrients.
Here are a few of them.
- Vitamins K, C, A, B.
- has a lot of antioxidants.
- Good for your bones
- Has antibacterial properties.
These are a few of those health benefits but there’s more that these small green-leaved herbs can give you.
Utensils and appliances needed.
Chopping board and knife.
Bowl or large plate to mix all the ingredients.
More healthy mallums(salads)recipes
Ingredients mentioned below use standard measuring cups and spoons.
A bunch(100-150g)of parsley leaves 1 cup of grated coconut(substitute with dessicated coconut. the scraped coconut should be used as needed) 1 large onion sliced fine 1 green chilli chopped(add an extra if you need the parsley salad spicy) 1/2-1 teaspoon of red chilli flakes 2 tablespoons of lime juice Salt to season.
How to make Parsley and coconut salad
Please make sure to read the recipe instructions carefully to avoid mistakes.
Wash the Parsely well and let it drain any excess water until the herby leaves are almost dry.
Bunch the parsley together and chop the leaves, you can also chop a part of the stem close to the leaves.
Add the chopped parsley, chopped onions(1 large), green chilli(1), red chilli flake(1/2-1 tsp)into a large platter or bowl.
Add 1/2 a cup of the scraped coconut, season with salt and mix all the ingredients.
Squeeze 1/2 a lime or add 2 tablespoons of lime juice. taste and check the parsley coconut mallum(salad).
Parsley leaves tend to have a slight bitterness but adding the grated coconut helps to neutralize it slightly.
If you still taste the bitterness, add the rest of the scraped coconut(you can substitute with dessicated coconut).
And combine well.
Serve with your favourite rice and curry.
