Take the shredded red cabbage, grated carrot, corn kernels and parsley leaves in a large bowl.
Add enough salt, pepper powder and olive oil to the vegetables and toss well. Serve immediately.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.