Ingredients

• 1 cup - tender green cabbage (shredded)
• 1/2 cup - purple cabbage (shredded)
• 1 - tomato (finely chopped)
• 1 - onion (finely chopped)
• 1 tbsp - coriander leaves (finely chopped)
• 1 cup - rajma beans (boiled, drained and cooled)
• 1 tbsp - peanuts (roasted and skinned)
• 1 tsp - sesame seeds (lightly roasted)
• For Dressing:
• 1 - small tomato (blanched, skinned and finely chopped)
• 1 - small red capsicum (charred, skinned and finely chopped)
• 1 - fresh whole red chilli (finely chopped)
• 1 flake - garlic (finely chopped or grated)
• 1/2 tsp - carom seeds (ajwain)
• 1/2 tsp - cumin powder
• 1/2 tsp - mustard paste
• 1/2 tsp - tomato ketchup
• 1/2 tsp - lemon juice
• 1/2 tsp - powdered sugar
• 1 tsp - olive oil
• salt to taste

How to Make Crunchy Cabbage and Bean Salsa

• To char capsicum, prick with a fork at base. Hold capsicum over open flame till skin chars.
• Put in a polythene bag, allow to sweat.
• Rub off charred skin, chop finely.
• To Blanch Tomato:
• Bring to boil plenty of water, add tomato
• Cover and keep for 10 minutes or until skin has burst and softened.
• Peel off skin, chop finely.
• To Proceed:
• Mix all ingredients for dressing very well with a fork.
• Sprinkle a little salt on both cabbages, and keep separately for 15 minutes.
• Press out excess liquid, transfer to a salad bowl.
• Add all other ingredients.
• Pour dressing over salad contents.
• Chill till required. Toss well before serving.