Layered Salad

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

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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  • 1 large cucumber
  • 1 large tomato
  • 1 large carrot
  • 1 large onion
  • 1 bunch salad leaves
  • 1 bunch spring onions
  • 1 small beetroot
  • 1 small leafy green cabbage
  • 1 lemon juice extracted
  • salt, pepper (freshly ground), ground sugar to taste

How to Make Layered Salad

  • Steam beetroot in pressure cooker, allow one whistle.
  • Peel and slice into thin rounds.
  • Chop separately cabbage, celery and spring onions, thinly.
  • Keep whole 6-7 salad leaves.
  • Place all in separate bowls of chilled water for half an hour in fridge till crisp.
  • Grate separately cucumber and carrot with a large-holed grater.
  • Place similarly as above.
  • Chop separately onion and tomatoes finely.
  • Rinse a transparent glass bowl with cold water.
  • Stick the beetroot slices around the inner wall of the bowl, evenly.
  • Spread the tomatoes at the bottom of bowl without dropping beetroot.
  • Sprinkle salt and pepper.
  • Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.
  • Spread over tomatoes.
  • Sprinkle salt and pepper.
  • Repeat other layers similarly for each vegetable in following order.
  • Cabbage, celery, onion and carrot.
  • Sprinkle lemon juice, garnish by placing the celery leaves attractively on top.
  • Chill before serving.