Empty My Fridge
Asian Veg Salad
Ingredients
- Cabbage · shredded3 cups
- Tomato½ cups
- Onion · sliced½ cups
- Apple1 no
- Carrot · grated1 cup
- Sweet corn1 cup
- Salt1 tsp
- Black pepper · powder½ tsp
- Lemon1 no + 3–4 tbsp
- Ginger
- Garlic1 no
- Chili pepper1 no
- Jaggery3 tbsp
- Tamari¼ cups
- Olive oil2 ½ tbsp
- Cilantro · chopped
- Peanut · roasted
- White & Black Sesame1 ½ tbsp
Instructions
- Shred the cabbage, julienne the tomato, slice the onion, grate the carrots, and boil the corn. Peel and dice the apple.
- For the salad, combine the cabbage, tomato, onion, apple, carrots and corn in a large bowl.
- Add 1 tsp salt, ½ tsp pepper powder and the juice of 1 small lemon.
- For the dressing, finely chop the ginger, garlic and green chilli and mix them with the jaggery, 3–4 tbsp lemon juice, ¼ cup light soy sauce and 2½ tbsp olive oil.
- Pour the dressing over the salad and toss well.
- Top with chopped coriander, roasted peanuts and 1½ tbsp mixed white and black sesame.
Summarized from Kunal Kapur's video. Watch it for the details.
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