Salad Juliennes in Solkadhi Dressing

I tasted the recipe Salad Juliennes in Solkadhi dressing at my wife's cousin's wedding reception. I have attempted to replicate the flavours as much as possible. This dish has a very unique presentation of raw salads as against the routine presentation of in sliced form. The combination with Solkadhi gives it an unique and tangy flavour. 

Servings: 4-6 servings

Approx. Time: 15 minutes

Ingredients:
1 white Raddish
1 Carrot
1 Cucumber
1/2 lemon juice
1/2 tspn Pepper Powder
Salt to taste

For Solkadhi Dressing:
5-6 Kokums (Aamsula  / Garcinia Indica)
1/4 cup Water
1 cups Thick Coconut Milk / Coconut Cream
1/4 tspn Green Chili Paste 
1/4 tspn Garlic Paste 
1/4 tspn Ginger Paste
Salt to taste

For Garnishing:
Parsley leaves

Method:
To make Salad:

Cut White Raddish, Carrot and Cucumber into vertical thin Juliennes (approx. 2.5 to 3 inches long). Mix Lemon Juice, Pepper Powder and Salt in a bowl. Pour this dressing over the chopped Salad. Marinate it for 5-10 minutes.

To make Solkadhi dresing:

Soak Kokam in hot water for about half an hour. Squeeze the soaked kokam to extract juice out of it. Pass it through a strainer. Now add Green Chilly Paste, Garlic Paste, Ginger Paste and Salt to it. Mix it well. Then, add the thick Coconut milk or Coconut Cream and stir it in the Kokam mixture. Set it aside.

Salad Presentation:

Take a shot glass and fill half of the glass with Solkadhi. Arrange the marinated Raddish juliennes, Carrot juliennes and Cucumber juliennes in the shot glass in vertical position. Top it with Parsley leaves. Serve cold or at room temperature. 

Notes:
You may also add Juliennes of Beetroot.

Stepwise Pictures:

Sending this recipe to Foodelicious's event - 'ONLY' GLUTEN FREE COOKING