We so love this salad every time we go to an Ethiopian restaurant. It seems so simple but honestly, you have to try it this way to get that authentic restaurant flavor. The plating is usually done family-style at most Ethiopian restaurants and the injera is used as a scoop to eat. They usually do not serve the food with silverware. So to get the most authentic flavors, serve the Injera on a family platter with Doro Wat (Spicy Chicken Stew with Egg), Misr Wat (Red Lentil), Gomen Wat (Collard Greens), and Atkilt Wat(Cabbage and potatoes) with a side of tangy green salad.
Green Salad – Ethiopian
- Green leaf lettuce chopped
- Small yellow onion thinly sliced
- 2 to 3 Persian cucumbers peeled and diced
- 2 to 3 Mixed red peppers
- 2 to 3 Small carrots juliened
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- salt and pepper per taste
- Lime juice per taste
- 1 grated ginger optional
- Whisk together the dressing ingredients and keep aside, can also refrigerate extra
- In a large bowl add the salad ingredients
- Toss to coat with dressing per taste
- Serve as a side on a platter with other Ethiopian dishes
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.