New Update
| Main ingredients | Alphonso mango, English cucumber, Purple cabbage, Snow peas, Onion, Cherry tomatoes, Sweet corn kernels, Kidney beans, Fresh mint sprigs, Assorted lettuce, Kasundi mustard paste, Crushed black peppercorns, Honey, Blended sesame oil |
| Cuisine | Fusion |
| Course | Salads |
| Prep time | 6-8 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 ripe Alphonso mangoes, peeled
- 1 medium English cucumber
- ½ small purple cabbage
- 8-9 blanched snow peas
- 1 small white onion
- 7-8 cherry tomatoes
- ½ cup boiled sweet corn kernels
- ½ cup boiled kidney beans (rajma)
- 6-8 fresh mint sprigs
- Assorted lettuce leaves as required
- Dressing
- 2 teaspoons kasundi mustard paste
- Crushed black peppercorns to taste
- Salt to taste
- 2 tablespoons honey
- 3 tablespoons blended sesame oil
Method
- Halve the English cucumber vertically and further cut each half horizontally into thin half-moon shaped slices. Transfer into a large bowl.
- Trim the core of the cabbage and shred it thinly. Transfer into the same bowl.
- Diagonally halve each snow pea. Halve the white onion, further thinly slice each half horizontally. Halve the cherry tomatoes. Transfer all these into the same bowl.
- Cut the mango into triangles and transfer into the same bowl. Add boiled sweet corn kernels and boiled kidney beans.
- To make the dressing, take mustard paste in a bowl, add crushed black peppercorns, salt, honey and sesame oil and mix till well combined.
- Add mint leaves into the salad mixture and drizzle some of the dressing over and gently mix till well combined.
- Tear the lettuce leaves and spread them in a serving bowl, transfer the salad over the lettuce and serve immediately.
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