Christmas Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Raw Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 1 bunch salad leaves
  • 1 cup - small cherry tomatoes
  • 2 white radish grated
  • 1 beetroot grated
  • 3-4 tiny sprigs of mint (terminal leaves)
  • 1/2 cup - boiled noodles
  • 2 tbsp - vinegar white
  • 2 green chillies crushed or finely chopped
  • 1 cup - carrot grated
  • 2 potatoes boiled
  • 2 onions finely chopped
  • 1/4 tsp - garlic grated
  • salt, sugar, pepper to taste
  • 1 tbsp - coriander chopped
  • 1 tsp - olive or other oil

How to Make Christmas Salad

  • Heat oil in a small saucepan.
  • Add chillies, garlic and pour onto noodles.
  • Add 1 tsp vinegar, chopped tomato, salt and pepper to taste.
  • Mix, keep aside.
  • Clean and separate salad leaves whole.
  • Wash and chop tomatoes in half, keep 8-10 whole for decoration.
  • Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste.
  • Keep each one separate. Keep aside for 10 minutes.
  • Slice potatoes into rounds, sprinkle salt, pepper.
  • Take a large serving plate, with sloping rim.
  • Arrange salad leaves along rim to form an edge.
  • Spread noodles on plate evenly, to hold leaves in place.
  • Sprinkle a line of radish, beetroot, carrot in a concentric manner.
  • Leave a large central space empty.
  • Arrange the potato slices to cover this space.
  • Spread small discs of chopped onion randomly over arranged vegetables.
  • Sprinkle chopped coriander all over.
  • Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc.
  • Chill well before serving.