Friday, September 21, 2012

Cool Cabbage salad with roasted coconut dressing

Salad has been always an important part of everyone's life. Today I am trying to make a cabbage and capsicum salad with roasted coconut and tomato dressing. Cabbage is a good source of beta-carotene, vitamin C and fiber. Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. It has always been a major part of any diet program. Adding colorful capsicum enriches the salad nutritional value as well makes it more scrumptious. It's a super simple and quick recipe with only four major ingredients.


Chinese cabbage:              4 big leafs ( Substitute: Normal cabbage)
Red Capsicum:                  1/4 ( fine Julienne) 
Yellow Capsicum:              1/4 ( fine julienne)
Desiccated Coconut:          1 table spoon
Tomato:                             2 large
Salt to taste
Freshly grounded pepper
Olive Oil


1) Take out the middle vein and cut the cabbage leafs in big square. Keep aside.
2) Cut the tomato in half and take out the seed. Brush a little of oil and roast it in the oven for 15 minutes. 
3) Once cold take out the skin and puree it.
4) Dry roast the desiccated coconut for 30 second on a hot pan.
5) Heat 1/2 table spoon of olive oil in a pan and toss the capsicum for 1 minute on high flame. Add cabbage and toss again. Add roasted tomato puree and  roasted coconut. Season it with salt and pepper.
6) A colorful and healthy salad is ready to go with any meal.


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