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Crunchy Vegetable Salad Recipe
Shredded vegetables mixed with peanuts, supplying a wealth of nutrients
| Good For | Diabetes, Heart Disease, Weight Loss, Women Health, Gastrointestinal Health |
| Health Factor | Low Fat, Low Cholesterol, High Vitamins |
| Prep. Time | 25 min |
| Cook Time | 8 min |
Ingredients (Makes 4 Serving)
- Red cabbage (patta gobhi), shredded - 1/2 small
- Cabbage, shredded - 1/2 small
- Carrots, grated - 2 medium
- White radish (mooli), grated - 2 medium
- Green capsicum, seeded and chopped - 2 medium
- Sprouted Green gram (sabut moong), blanched - 2 cups
- Oil - 2 teaspoons
- Orange juice - 5 tablespoons
- Mustard paste - 1 teaspoon
- Lemon juice - 1 tablespoon
- Salt - to taste
- White pepper powder - to taste
- Roasted peanuts, crushed - 2 teaspoons
Instructions
- Mix oil, orange juice, mustard paste, lemon juice, salt and white pepper powder thoroughly. Keep aside in the refrigerator.
- In a serving bowl arrange red cabbage at the bottom then layer with green cabbage, carrots, radish, and capsicum topped with bean sprouts. Chill in the refrigerator.
- Just before serving sprinkle roasted crushed peanuts. Shake the dressing thoroughly and lace the salad with the dressing uniformly. Serve immediately.
