Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
3 cups shredded cabbage
1 cup cooked corn kernels (fresh or frozen)
1 carrot, grated
1 cucumber, diced
1 bell pepper (any color), diced
2 tablespoons chopped fresh cilantro (coriander) leaves
1 small red onion, thinly sliced
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon mustard seeds
Salt and pepper to taste
Banane Ki Vidhi
- Prepare the vegetables: Shred the cabbage, grate the carrot, dice the cucumber and bell pepper, and thinly slice the red onion.
- Combine ingredients: In a large mixing bowl, combine the shredded cabbage, cooked corn kernels, grated carrot, diced cucumber, diced bell pepper, thinly sliced red onion, and chopped cilantro leaves.
- Prepare the dressing: In a small skillet, heat the olive oil over medium heat. Add the mustard seeds and let them splutter for a few seconds. Remove from heat and let it cool slightly.
- Assemble the salad: Pour the cooled mustard seed-infused olive oil over the salad mixture. Squeeze the lemon juice over the salad as well. Season with salt and pepper to taste.
- Toss: Gently toss all the ingredients together until well combined and evenly coated with the dressing.
- Chill: Cover the salad bowl and let the Cabbage and Corn Salad chill in the refrigerator for about 15-30 minutes to allow the flavors to meld together.
- Serve: Once chilled, give the salad a final toss and serve cold as a refreshing side dish or starter.
