Cooked - Vegetable Salad Recipe

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💪 Nutrition 🖨️ pdf

Vegetable Salad Recipe

https://www.indianhealthyrecipes.com/vegetable-salad/

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1.0

¾ cup cucumber ((1 medium))

½ cup carrots ((1 small, grated or chopped))

¼ cup onions ((1 small or 3 to 4 shallots))

¼ to ½ cup tomato ((1 medium, ripe))

¼ cup beetroot ((grated, optional))

¼ cup cabbage ((shredded, optional))

1 green chili ((or crushed black pepper as needed))

⅛ teaspoon salt ((as needed))

1 tablespoon lemon juice ((or apple vinegar/ balsamic vinegar))

8 to 10 mint leaves ((chopped finely, optional))

2 tablespoons coriander leaves ((chopped finely))

1 tablespoon extra virgin olive oil ((cold pressed oil, or avocado or flax oil ))

¼ teaspoon yellow mustard powder ((optional))

1 tablespoons sesame seeds (or any other nuts (soaked))

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Wash all the vegetables thoroughly under running water. Wipe them dry.
Optional - If using cabbage, shred it and add to hot boiling water. Leave for 2 minutes. Remove and add them to cold water and rinse well. Spread it in the colander and set aside to drain completely.
Optional - If you want to reduce the pungency in onions, cut the onion to quarters and soak in water for 20 minutes. Or chop it and soak in some lemon juice for 20 minutes.
Peel and chop the other vegetables to bite sized pieces. Grate beetroot and carrots. Add them to a large serving bowl.
Deseed the green chilies or crush black pepper and set aside.
Add all the prepared vegetables, mint and coriander leaves to the bowl. When you are ready to serve the salad, add salt, lemon juice and black pepper. Toss them well. Lastly sprinkle oil and toss.
Garnish with seeds or nuts. Serve vegetable salad immediately with any meal.

Created 53 weeks ago

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