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Broccoli Carrot Salad
Broccoli Carrot Salad
Ingredients
For Dressing:
2 tbsp. chilli garlic sauce
1 tbsp. white vinegar
1 tsp. ginger grated
1 tbsp. olive oil
1/2 tsp. mustard paste
1/2 tsp. dried mixed herbs, crushed
1/2 tsp. dried mint powder
1/2 tsp. lemon juice
1/2 tsp. brown or white sugar
salt to taste
1 cup penne pasta
1 tomato
1 onion, sliced thinly vertically
1 yellow capsicum, sliced thinly vertically
1 red capsicum, sliced thinly vertically
1/2 green capsicum, sliced thinly vertically
4 baby corns, sliced into thin 2" long pieces
1/2 cup purple cabbage shredded
1/2 cup green cabbage shredded
1 avocado, halved and destoned
Method
Put all ingredients for dressing, into a screw top jar. Shake well
to blend flavours, keep
aside till required.
Boil penne in plenty of salted boiling water. When done, but still
firm, take off fire.
Drain, spread on a plate to cool completely. Steam sweetcorn pieces
till tender, remove
cool.
Halve tomato, remove pulp, chop thinly vertically. In a large bowl,
put penne. Add
capsicums, corn, onion, tomato, cabbages.
Sprinkle some salt and lemon juice, toss. Chill in refrigerator
till required.Microwave
avocado in skin for a minute.
Scoop with a spoon, onto a plate, smash to a pulp. Add to dressing,
shake well,
refrigerate till required. Pour dressing over salad 15-20 minutes
before serving.
Serve cold.
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