Salads represent the freshest and the best of every season. Salads are also one of my favorite ways to get creative in the kitchen simply because they provide multiple options to play around with the ingredients. This salad is my fun take on a lot of different flavors that I’ve grown up with. From coriander to tamarind and fried cubes of paneer, I’ve included some traditional Indian ingredients along with some familiar salad staples, such as cherry tomatoes and arugula. As always, feel free to play around with the components of the salad based on what’s the best and freshest in each season because this delicious sweet and spicy coriander and tamarind dressing will work with almost any combination.
If there is one kitchen appliance that has multiple uses, it’s got to be the KitchenAid® Pro Line® Series 16-Cup Food Processor. Ever since I’ve received it, I’ve been putting it to use in my kitchen and the results are always impressive. This countertop appliance comes with a tool kit that includes several different types of blades to cut, slice, shred, chop and even mix dough. In addition to all these tools, this appliance also has a unique feature that I find very useful: the different bowl sizes. Depending on how many people I plan to feed and depending on the kitchen task at hand, I can easily use the bowl size that fits my needs. One feature that I was super impressed with is this machine’s ExactSlice™ System, which allowed me to adjust slice thickness so I could thinly slice onions with precision and speed; I got to skip all the crying!
Start by assembling your Food Processor. Begin by inserting the 4-cup work bowl and attaching the multipurpose blade for the 4-cup work bowl. Then add the tamarind paste (note I’m not using concentrate which is much more intense in flavor. If you can’t find the paste and have to use the concentrate, I recommend using half the quantity you would have used for the paste), honey, chili pepper, salt, lime juice and olive oil. If you like it less hot, remove and discard the seeds from the chili pepper and use the rest of the chili pepper to make the dressing. Attach and seal the cover over the bowl.
Flip the switch to Low and then turn the Food Processor on. Process for about 4 to 5 minutes until the coriander seeds are completely ground and the dressing is emulsified completely.
Switch the Food Processor off, remove the lid and using the silicone spatula transfer the dressing to a clean and dry jar or container to store the salad dressing. At this point, I also like to taste the salad dressing to make sure the seasoning is spot on. You can store the dressing by refrigerating it in an airtight container or use immediately on the salad once it’s prepared.
Now it’s time to make the salad (my favorite part). Start with the 16-cup work bowl and attach it to the Food Processor along with the adjustable slicing disc.
Place the lid over the bowl without the food pusher inserted. Adjust the ExactSlice™ lever at the bottom of the Food Processor to the thinnest setting. Peel and trim the edges of the red onion. Then slice the onion in half and put one half into the space for the feed tube.
Place the food pusher over the onion and turn the Food Processor on. Use the food pusher to engage the onion with the slicing disc until the onion is completely sliced. Repeat this process with the remaining half of the onion. The onions are “paper thin” at the thin setting which was rather impressive. I didn’t have to deal with a mandoline slicer, getting cut or crying from the onion. Dismantle the Food Processor and remove the lid and blade. Transfer the thinly sliced onions into a large mixing bowl.
To prepare your salad, add all the remaining salad ingredients to the onions in the large bowl. Toss with as much dressing as your heart desires and toss to mix and coat evenly. Taste and adjust the flavor with additional salt and pepper if desired. Serve immediately with extra dressing on the side.
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Coriander Tamarind Dressing with Paneer Salad
For the salad dressing
4 tablespoons tamarind paste (not concentrate)
1/4 cup honey
1 green thai chili pepper
1 teaspoon coriander seeds, lightly toasted
1 teaspoon salt
Juice of a lime
1/2 cup olive oil
For the salad
1 red onion
1 cup diced paneer, lightly fried
3 cups arugula leaves, loosely packed
1 cup cherry tomatoes, sliced in half
1/2 cup fresh mint leaves, loosely packed
1/4 cup fresh cilantro leaves, loosely packed
For the salad dressing
Place the 4-cup work bowl into your KitchenAid® Pro Line® Series 16-Cup Food Processor and attach the multipurpose blade for the 4-cup work bowl. Place all the ingredients for the dressing into the work bowl. Switch the dial setting to “low” and turn the Food Processor on for about 4 to 5 minutes until the ingredients are combined and the coriander seeds are completely ground. The dressing will be emulsified and creamy. Using the silicone spatula transfer the dressing to a separate jar or container and keep aside until ready to use. You can prepare this dressing in advance and store it in an airtight container in the refrigerator.
For the salad
Peel the skin off the onion and then trim off the bottom. Cut the onion in half across its length. Attach the large 16-cup work bowl to the Food Processor and attach the adjustable slicing disc. Attach the bowl cover without the food pusher inserted. Adjust the ExactSlice™ lever at the bottom of the Food Processor to the thinnest setting and set the Food Processor to “Low”. Place one half of the onion in the feed tube and use the food pusher to engage the onion with the slicing disc. Repeat with the remaining half of the onion. Dismantle the Food Processor and transfer the thin-sliced onions to a large mixing bowl.
Add the remaining salad ingredients. Drizzle the salad with as much dressing as needed and mix until coated. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*