Purple Cabbage, Radish & Carrot Salad

This is a very healthy, colourful and tasty salad. Now-a-days, salad has become an integral part of our diet in most homes and my home is no exception to this.

Salads when eaten raw is highly beneficial but during the monsoon season it is advisable to refrain from eating them raw instead stir-frying them on a high flame is a better option as it destroys the bacteria that maybe present and at the same time retains its texture and freshness.

The preparation of salad is quite an art. I am learning this by watching various food shows on TV.  Cutting of vegetables is of utmost important especially those like radish, carrots, beetroots etc.

So here is a quick stir-fry salad with the Indian touch to it. In the original recipe, it required a dressing which was poured over the thinly cut raw vegetables.

Purple Cabbage, Radish & Carrot Salad

Vegetables sliced and ready for Stir-Frying

Ingredients:

Red Cabbage	1/8 pc
Radish (Mooli)	1
Carrot	1
Capsicum	¼ pc
Onion	1 small
Red chilly flakes	1-2 tsps ( or as per taste)
Fresh curry leaves	1 sprig ( you can add more)
Salt	To taste
Olive oil	2 tsps
Lime juice	1 tsp
Corriander leaves (chopped)	1 tbsp

Method:

Peeling the carrot into ribbon shape

1. Wash all the vegetables and peel the skins of the radish, carrot and onion. Deseed the capsicum.
2. Slice the onion and the cabbage thinly. Cut the capsicum into thin strips.
3. With the help of the peeler, peel the carrot and radish (just as you peeled the skin) so that you get thin peels of ribbon and continue doing so till you get the desired quantity.
4. Heat olive oil (you can use any other cooking oil too) in a wok/kadai. Keep the flame high.
5. Add the sliced onions, curry leaves and red chilly flakes. Stir constantly till the onions are translucent.
6. Add capsicum and red cabbage. Give it a good stir for a minute or two.
7. Then add the thin peels of radish and carrot. Mix well. Add salt and give it another quick stir and remove from flame.
8. Finally garnish it with chopped coriander leaves and lime juice.

Cooking time : 5-7 mins

Serves: 2

Note:

• You can substitute ginger or garlic for onions. OR  you can  use all three i.e. onion, ginger and garlic. The choice is yours.
• This salad goes well with chapattis.
• For yet another purple cabbage salad, see here