Recipe Card: Trinidad Salad (Prayers-Style Fresh Salad) -

Recipe Card: Trinidad Salad (Prayers-Style Fresh Salad)

This Trinidad salad is a simple, crisp mix of watercress (known as “greens”), cabbage, carrot, and cucumber, prepared and served without dressing. It is light, refreshing, and traditionally enjoyed alongside curries, talkaries, rice, and karhi, especially at prayers and Sunday lunch.

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Course: dinner, lunch, Salad, Side Dish

Cuisine: Caribbean, Trinidadian, West Indian

Keyword: trini salad, trinidad salad

Prep Time: 15

Servings: servings

Calories: 27kcal

Equipment

Large mixing bowl
Sharp knife
Cutting board
Grater
Mandoline slicer

Ingredients

1 bunch watercress greens, rinsed and chopped
1/4 head lettuce rinsed, drained, torn or chopped, or as required (optional)
1 carrot small, grated
½ head cabbage thinly sliced, purple or white
1 cucumber peeled and thinly sliced
½ red onion peeled and thinly sliced (optional), or to taste

Instructions

Clean the watercress and lettuce: Place the watercress and lettuce, if using, in a large bowl of water and gently agitate to remove any dirt or grit. Rinse again in fresh water with a splash of lime juice, lemon juice, or vinegar if desired. Drain well and chop or tear into bite-sized pieces.
Prepare the vegetables: Grate the carrot, then thinly slice the cabbage and cucumber. If using, slice the red onion very thinly so it blends evenly with the other vegetables.
Combine the salad: Add the chopped watercress, grated carrot, sliced cabbage, and cucumber to a large bowl. Add the red onion if using.
Toss gently: Mix everything together until evenly combined, being careful not to bruise the vegetables.
Serve: Serve immediately, or refrigerate briefly before serving for a cooler, more refreshing texture.

Nutrition