This colourful ABC Salad combines crisp apple, raw beetroot and carrot with pomegranate, toasted pistachios and my spicy-tangy chilli Indian salad dressing. It’s fresh, colourful and full of crunch, making it a lovely side for rich Indian meals, Diwali spreads or whenever you want something lighter but vibrant on your plate.
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Note - This post has been updated with new helpful content but the recipe remains the same. first published October 2024 titled Festive Indian Salad.
ABC simply stands for apple, beetroot and carrot.
All three are served raw in this recipe, giving you plenty of crunch rather than a soft cooked salad. My version adds pomegranate, toasted pistachios and an Indian salad dressing with plenty of tang and a little heat.
That dressing is important. Apple, carrot and pomegranate already bring natural sweetness, so the lime and chilli help keep the finished salad fresh and savoury rather than overly fruity.
Hayley's Notes
I love serving this for special occasions because it proves salad doesn’t have to be the boring bit on the side. Pistachios, pomegranate and all that colour make it feel properly celebratory.
It gives you something fresh and crunchy alongside richer curries and rice dishes, but still feels special enough for Diwali or entertaining.
Hayley x
For a super simple side salad, you may also like Kachumber and Indian onion salad. For Christmas, you can try this Winter Slaw that's made with kale.
ABC Salad Ingredients notes
You’ll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first.
Carrots
Cut the carrots into fine matchsticks. I use a food processor, which makes preparing a larger batch much quicker.
Try to keep the pieces reasonably thin and similar in size to the beetroot.
Raw beetroot
Use fresh raw beetroot rather than cooked or vacuum-packed beetroot. Raw beetroot stays crisp alongside the carrot and apple, particularly when everything is cut into fine matchsticks.
It also means there’s no cooking involved. Most of the work is simply chopping - or letting a food processor do it for you!
Just remember that beetroot loves turning everything pink. If presentation matters, toss the salad together close to serving.
Apple
Use a crisp apple that holds its shape once cut. Cut it into matchsticks to match the vegetables. Pear also works as an alternative.
Pomegranate
Pomegranate arils add little bursts of sweetness and juiciness amongst all those crunchy vegetables. They also look especially lovely when I’m serving this as part of a festive spread.
Pistachios
Toast the pistachios gently before chopping. It brings out their flavour and gives you another layer of crunch. You can swap them for another nut if you prefer.
Indian salad dressing
I use my slightly spicy, tangy Indian salad dressing. The lime and chilli are particularly good here because they balance the sweetness of the apple, carrot and pomegranate.
If you're pushed for time, you could simply toss with lemon and olive oil but I highly recommend taking an extra 5 minutes to make the dressing!
What To Serve With ABC Salad
I originally made this as a colourful side for my Diwali dinner party, but it works with rich Indian food throughout the year.
I particularly like this kind of fresh salad next to dishes such as restaurant style tandoori malai broccoli or malai paneer tikka. The crisp vegetables and tangy dressing will also cut through curries with rich gravies such as paneer pasanda, khoya kaju or malai kofta.
For a simpler everyday salad, try Kachumber or laccha pyaaz.
You can also browse my Indian salads and sides recipes for more ideas, including Indian cabbage salad and Indian chickpea salad.
Make Ahead & Storage
When I make this for parties, I do most of the preparation ahead without assembling the whole salad.
Julienne the carrot and beetroot and keep them covered in the fridge. Prepare the dressing separately and toast the pistachios ahead too.
I cut the apple nearer serving, then toss everything together with the dressing. Add the pomegranate and pistachios at the end so they also remain crunchy.
Once the ingredients are mixed, the beetroot gradually turns the whole salad pink. It still tastes good, but you lose some of those distinct colours! (As you can see in my pics - setting up for photography takes a little while!!!)
I find this crunchy salad is best eaten on the day it is made.
If you have leftovers, keep them in an airtight container in the fridge and eat within a day. The vegetables will gradually soften.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Indian-style ABC Salad
Equipment
- Food processor or grated
Ingredients
- 5 big carrots
- 2 big beetroots
- 2 big apples
- ½ cup pomegranate arils
- ½ cup pistachios
- â…“ cup indian salad dressing
- coriander and mint leaves to serve
Instructions
- Prepare the salad dressing.
- Gently toast the pistachios then roughly chop.
- Wash and peel the carrots and beetroots.
- Julienne cut the beetroots and carrots (I used a food processor).
- Cut the apples into matchsticks.
- Toss all three together in a bowl.
- Pour over the salad dressing and toss to combine.
- Sprinkle over toasted pistachios, pomegranates, chopped coriander and mint.
Notes
- Use raw beetroot for the best crunch.
- Cut the apple, carrot and beetroot into similar-sized matchsticks.
- Toast the pistachios before adding them for better flavour.
- Dress the salad just before serving to keep it crisp.
- Prepare the beetroot and carrot ahead, but cut the apple closer to serving.
- Beetroot will gradually colour the other ingredients once mixed.
- Keep the dressing tangy rather than overly sweet; the fruit and vegetables already bring natural sweetness.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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