Mustard Green Sadeko | Nepalese Mustard Green Salad Recipe

A crisp, tangy, and lightly spiced Nepalese salad made with blanched mustard greens, fresh herbs, and a mustard oil tempering. Finished with roasted peanuts for a crunchy bite, this dish makes a perfect side for dal bhat, grilled meats, or even a light snack.

Prep & whole process 25 minutes

Serves 2 to 4 

Ingredients

For the salad

200 g young mustard greens (sag)

¼ red onion (25 g), thinly sliced

1 large clove garlic, grated

½ tsp grated ginger

1 red chili, deseeded and finely sliced

1 ripe tomato, deseeded and thinly sliced

½ lime, juiced (adjust to taste)

A handful of fresh coriander, finely chopped

¼ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

½ tsp roasted cumin powder

1 tsp salt, or to taste

For the tempering (tadka) 

2 tbsp mustard oil

½ tsp fenugreek seeds

For garnish

2 tbsp roasted peanuts, roughly chopped

Method

1. Prepare the mustard greensSeparate the leaves from the roots and rinse thoroughly with plenty of water to remove any dirt. Set aside.

2. Blanch & coolPrepare an ice bath in a large bowl.Bring 1 litre of water to a rolling boil, add ½ tsp salt, and stir well.Add the mustard greens and boil for about 20 seconds — just enough to wilt them.Immediately transfer the greens into the ice bath to stop the cooking. Spread the ice cubes around so they cool quickly, then squeeze out all excess water. Place in a salad bowl, loosen the leaves, and set aside.

3. Prep the aromaticsGrate garlic and ginger. Thinly slice the onion and loosen it. Deseed and slice the chili. Deseed and slice the tomato. Cut the lime in half. Finely chop the coriander.Add all of these into the salad bowl with the mustard greens. Sprinkle in the turmeric powder, chili powder, roasted cumin powder, and salt to taste. Squeeze in lime juice, then set aside.

4. Make the oil seasoning (tadka)Heat 2 tbsp mustard oil in a small pan until it starts to smoke lightly. Add the fenugreek seeds and let them splutter until they turn dark brown. Remove from heat and immediately pour this hot oil over the salad mixture.

5. Mix & garnishUsing clean hands, mix everything well so the spices coat every leaf. Transfer to a serving plate.

6. Roast peanutsIn a dry pan over medium heat, roast the peanuts until golden and fragrant. Let them cool slightly, roughly chop, and sprinkle over the salad. This gives a lovely crunch and richness.

 And there you have it — fresh, tangy, and aromatic Mustard Green Sadeko! Enjoy it as a side with dal bhat, grilled meats, or even as a light salad on its own.

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