Crunchy Vegetable Salad Recipe - Shredded vegegetables mixed with peanuts and served laced with orange vinaigrette.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red cabbage ( लाल बंदगोभी ) , Green cabbage ( हरी बंदगोभी )

Cuisine : Continental

Course : Salads

Crunchy Vegetable Salad

Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

You can also find more Salads recipes like Sunflower Greens Salad, Broad Bean Salad, Apple And Cucumber Salad, Chilli Garlic Edamame. Or try out these recipes from Continental Cuisine like Air Fried Crumbed Prawns, Corn Pudding, Citrus Tea Cooler, Almond Cookies.

Crunchy Vegetable Salad Recipe Card

Crunchy Vegetable Salad
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Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Crunchy Vegetable Salad

  • Red cabbage shredded 1/2

  • Green cabbage shredded 1/2

  • Carrots grated 2 medium

  • Radishes grated 2 medium

  • Capsicums deseeded & chopped 2 medium

  • Oil 2 teaspoon

  • Orange juice 5 tablespo

  • Mustard paste 1 teaspoon

  • Lemon juice 1 tablespo

  • Salt to taste

  • White pepper powder to taste

  • Roasted peanuts coarsely crushed 1/2 cup

Method

Step 1

Mix oil, orange juice, mustard paste, lemon juice, salt and white pepper powder thoroughly.

Step 2

Keep aside in the refrigerator. In a serving bowl arrange red cabbage at the bottom then layer with green cabbage, carrots, radish, capsicum topped with bean sprouts.

Step 3

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.

How to make Crunchy Vegetable Salad

Step 1

Mix oil, orange juice, mustard paste, lemon juice, salt and white pepper powder thoroughly.

Step 2

Keep aside in the refrigerator. In a serving bowl arrange red cabbage at the bottom then layer with green cabbage, carrots, radish, capsicum topped with bean sprouts.

Step 3

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.

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