Sunday, 12 October 2014

Rainbow Salad


Capsicum has a pleasant taste despite being a member of the pepper family. Combining red, yellow and green capsicums in a salad adds color. This multicolored salad is appealing to the eye and gratifying to the taste buds. What’s more? It adds to the d├ęcor of a feast spread. Try this colorful salad.

Ingredients:
Red capsicum – cut into small cubes, 2 tablespoons
Green capsicum – cut into small cubes, 2 tablespoons
Yellow capsicum – cut into small cubes, 2 tablespoons
Cabbage – shredded, ½ teacup or 100ml measure
Cucumber – cubed, ¼ teacup or 50ml measure
Tomato – cubed, ¼ teacup or 50ml measure
Radish – cubed, ¼ teacup or 50ml measure
Salt – to taste
Olive oil – 1 tablespoon
Sugar – 1 teaspoon
Pepper powder – a generous pinch
Black sesame seeds – 1 teaspoon
Lemon juice – 2 teaspoons

Rainbow Salad
Method: Wash and cut the vegetables as instructed. Roast sesame seeds till they crackle. Transfer to a bowl. Heat olive oil in a wok on medium flame, add the cut vegetables and toss a few times. Switch off the fire. Add salt, sugar, pepper powder and lemon juice. Mix very well. Blend in roasted sesame seeds. Refrigerate for 30 minutes. Serve chilled.  

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

No comments:

Post a Comment