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Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Auyrveda Pavilion - Negambo   Trans Asia Hotel - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Sambols & Salads Avocado & Prawn Summer Salad drizzled with Sweet Passion Fruit Vinaigrette Khelm Kola Sambol Beetroot, Carrot & Potato Salad The Bitter Gourd Sambol The Snake Gourd Sambol Spiced Amberalla on Squid Ring Salad Mint Sambol Raita (this is Indian but is normally a part of the menu) Maldive Fish Sambol Lunu Miris     Beetroot, Carrot & Potato Salad This very colorful salad is crunchy, creamy and very festive.   Ingredients For the Salad 1. 1 large beetroot 2. 1 large carrot 3. 2 medium potatoes For the Dressing 1. ¼ cup thick coconut milk 2. Salt and pepper 3. 1 tsp coconut vinegar Serves 6 Method 1. Boil, peel and dice the vegetables. 2. Wisk the salad dressing ingredients together. 3. Add to the diced vegetables, cover and refrigerate until needed.    Chef's tip: Instead of coconut milk and vinegar, use mayonnaise. Want expert help? Come! Cook one-on-one with our top chefs

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