Cabbage salad with mint dressing

No, am not a fan of cabbage. And am certainly not a fan of red cabbage either. But when you are embarking on a month-long salad diet, you have no option but to partake of all the vegetables available. And that is how this salad happened…

 

Steaming the cabbages takes off the raw smell they hold and thus making it a lot easier to eat them in a salad. Adding the radish to this salad gives it a crunch and a different taste. To make them all come together, I used a mint chutney based dressing.

If you don’t have mint chutney at hand, you can always used a mixture of minced mint leaves + green chillis + garlic instead of the chutney.

 

As always, you can do without the crunchy, but I believe it adds an extra zing to the salad, which is why I try to incorporate healthy nuts, seeds or croutons in my salads. For this recipe, I’ve used a mixture of roasted peanuts and walnuts, both of which complement the dressing.

Red & White Cabbage salad served with Mint dressing
Preparation time – 15 min
Serves – 1

Ingredients
Salad
Red cabbage - 1 C, shredded
White cabbage - 1 C, shredded
Radish - 1, finely sliced
Mixed bean sprouts - 1/2 C

Dressing
Lime juice - 3 Tbsp
Peanut oil - 1 Tbsp
Mint chutney - 1 Tbsp [Blend a bunch of mint leaves with green chillies to make this]
Salt - To taste
Pepper - To taste [optional, if using mint chutney instead of mint leaves]

Crunchy
Peanuts - 1/3 C, roasted and de-skinned
Walnuts - 1/4 C, toasted

Instructions
Mix all the dressing ingredients together.
Steam the cabbage in a MW safe dish till the raw smell of cabbage goes.
Mix the cabbage, radish slices and bean sprouts.

Toss this with the dressing, top with the crunchy and serve.