Rainbow Salad
Prep. : 15
Cook. : 15
Total Time :
30
Cuisine : Indian
Ingredients:
For Salad:
Purple cabbage – 1/2 cup (julienned)
Red bell pepper – ½ cup (julienned)
Yellow bell pepper – ½ cup (julienned)
Carrot – 1 medium (julienned)
English cucumber – 1 (julienned)
Cherry tomatoes – 6–8
Paneer – 100 g (cut into cubes)
For Dressing:
Hung curd – ½ cup
Chaat masala – ½ tsp
Roasted cumin powder – ½ tsp
Pink salt – to taste
Lemon juice – 1 tbsp
Olive oil – 1 tbsp
Method:
1. In a large mixing bowl, add all the julienned vegetables, cherry tomatoes, and paneer cubes.
2. Then for the Dressing In a jar , mix together hung curd, olive oil, lemon juice, chaat masala, cumin powder, and pink salt.
3. Mix until smooth and creamy. Taste and adjust seasoning.
4. Pour the hung curd dressing over. Toss gently so the dressing coats all ingredients evenly.
5. Your colourful, healthy, and delicious salad is ready to enjoy !
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