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Main Ingredients | Cabbage, Iceberg Lettuce |
Cuisine | American |
Course | Salads |
Prep Time | 26-30 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Sweet and Sour |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1/4 small cabbage, cut into 1 inch pieces
- 1 medium iceberg lettuce
- 1 bunch romaine lettuce
- 16-20 tender spinach leaves (palak)
- 8-10 tender radish leaves
- 1/2 cup dill leaves (suva)
Dressing
- 1 teaspoon caraway seeds (shahi jeera)
- 1/2 cup apple juice
- 1 tablespoon olive oil
- 4 tablespoons red wine vinegar
- 1/4 teaspoon paprika powder
- 1 teaspoon honey
- 1/2 teaspoon crushed black peppercorns
- Salt to taste
Method
- Roast the caraway seeds on a dry tawa, cool and crush well. Mix caraway seeds, apple juice, olive oil, red wine vinegar, paprika, honey, crushed peppercorns and salt in a bottle, close tightly and shake well. Refrigerate till you require.
- Trim and refresh iceberg lettuce, leaf lettuce, tender spinach, tender radish, dill leaves in lots of water, then trim in chilled water.
- Tear the leaves into bite size pieces, mix well and refrigerate to keep them crisp. Just before serving, pour the prepared dressing and toss. Serve cold.
Nutrition Info
Calories | 111 |
Carbohydrates | 17.7 |
Protein | 7.8 |
Fat | 1 |
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