Curried Kasha Salad Curried Kasha Salad

Author: Canadian Living

Make this flavourful salad a day ahead to pack for lunch or a picnic.

  • Portion size 6 servings


Yogurt Topping:


In saucepan, cook kasha over high heat, stirring, until fragrant, 2 minutes. Add stock, curry paste and ginger; reduce heat, cover and cook until no liquid remains, 15 minutes. Let cool; fluff with fork.

In large bowl, whisk mint, lemon juice, oil, onions, garlic and salt. Add kasha, cucumber and almonds; toss to coat.

Yogurt Topping: In small bowl, whisk yogurt with chutney. (Make-ahead: Refrigerate salad and topping in separate airtight containers for up to 24 hours.) Serve salad with dollop of topping.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 452 mg
  • Protein 9 g
  • Calories 297.0
  • Total fat 11 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 45 g


  • Iron 21.0
  • Folate 22.0
  • Calcium 8.0
  • Vitamin A 5.0
  • Vitamin C 13.0
Share X

Curried Kasha Salad