Crunchy Cabbage and Bean Salsa

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Assemble Recipe
Difficulty: Medium

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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.

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