St. Louis Style Kosambari

Ingredients

In this St. Louis adaptation of Kosambari, we incorporate the flavors of St. Louis by adding a touch of barbecue sauce to the dressing. This gives the salad a subtle smoky and tangy flavor that complements the fresh vegetables perfectly. Additionally, we use locally sourced vegetables that are commonly found in St. Louis cuisine, such as bell peppers, which add a vibrant color and crunch to the salad. We alse have the original recipe for Kosambari, so you can check it out.

• 1 cup (150g) cucumber, finely chopped 1 cup (150g) cucumber, finely chopped
• 1 cup (150g) carrot, grated 1 cup (150g) carrot, grated
• 1 cup (150g) bell peppers, finely chopped 1 cup (150g) bell peppers, finely chopped
• 1/2 cup (75g) red onion, finely chopped 1/2 cup (75g) red onion, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) St. Louis-style barbecue sauce 1 tablespoon (15ml) St. Louis-style barbecue sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the chopped cucumber, grated carrot, bell peppers, red onion, and fresh cilantro.
2. 2.
   In a separate small bowl, whisk together the lemon juice, olive oil, St. Louis-style barbecue sauce, salt, and pepper.
3. 3.
   Pour the dressing over the vegetables and toss well to coat evenly.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Cucumber — Make sure to remove the seeds before chopping to avoid excess moisture in the salad.
• Carrot — Use freshly grated carrot for the best texture and flavor.
• Bell peppers — Choose a mix of colorful bell peppers for a visually appealing salad.
• Red onion — Soak the chopped onion in cold water for a few minutes to mellow its sharp flavor.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before chopping to remove any dirt or moisture.

Tips & Tricks

• For added crunch, you can sprinkle some toasted St. Louis-style pretzel crumbs on top of the salad.
• Feel free to adjust the amount of St. Louis-style barbecue sauce according to your taste preferences.
• If you prefer a spicier salad, you can add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
• This salad tastes even better when prepared in advance and allowed to marinate for a few hours or overnight.
• Serve the St. Louis Style Kosambari as a side dish with grilled meats or as a topping for sandwiches and wraps.

Serving advice

Serve the St. Louis Style Kosambari chilled as a refreshing side dish or as a light and healthy meal on its own. Garnish with a sprig of fresh cilantro for an extra touch of freshness.

Presentation advice

Arrange the St. Louis Style Kosambari in a colorful salad bowl or on a platter to showcase the vibrant colors of the vegetables. Consider adding a sprinkle of toasted pretzel crumbs on top for an added St. Louis twist.