Rainbow Salad

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To add variety to my simple looking sandwiches, I use this colourful combination of fresh vegetables which are almost always available in the kitchen.A perfect replacement for the deep fried potato chips we serve with grilled sandwiches. Gives the crunch and doesn’t add the calories.. Bonus!!

Ingredients

1 Cup shredded cabbage

½ Cup carrot cut into 2 inch long juliennes

½ cup beet cut into juliennes

One large tomato deseeded and thinly sliced

One small capsicum deseeded and thinly sliced

One large onion sliced thinly

1 tsp lemon juice

Salt and pepper to taste

½ tsp chat masala(optional)

Keep the vegetables dipped in ice cold water. Just before serving strain it to remove any excess water. In a large mixing bowl toss the vegetables along with lemon juice, salt and pepper.

Make a bed of this salad on a plate and serve any sandwich of your choice.

TIPS

  1. You can experiment with the vegetables and add or delete to suit ur taste. Salad leaves were unavailable for me but you could add them. Just replace half of cabbage with salad leaves.
  2. Add 2tbsp mayonnaise and this could become a filling for your coleslaw sandwich.
  3. Add ½ cup each cubed paneer and pineapples. Served as a lunch accompaniment.

 

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