Easy Mixed Vegetable Salad
Keerti Dundoo VodelaFood Content Creator and Recipe Developer @cook_with_kee
2 min read
Chopped cauliflower: ½ cup (small pieces)
Chopped carrot: ½ (cut in circles )
Mooli/ radish: ½ cut into thin circles
Mango ginger/mamidi alam: 1
Finely chopped capsicum: ½
Lime juice: 2 tbsp
Green chillies: 2
Orange zest: 1 tsp
Lemon zest: 1 tsp
Salt as per taste
Step 1 :
Sprinkle salt on the chopped radish and set it aside for an hour. Rinse the radish in cold water. Add all the vegetables into a bowl. Slice the green chilies into halves and slit them.
Step 2 :
For the dressing, add chilies, lime juice, mango ginger (if you don’t have mango ginger, you can add ginger juice), orange zest, lemon zest and salt.
Step 3 :
Toss the salad in the dressing and refrigerator in an airtight container overnight and serve cold.
This veggie is so versatile that you can use it as a substitute for rice, as a pizza base, make a soup, bake it, make a pachadi, or even freeze them for later use. A cup of cauliflower contains only 25 calories, 77 per cent of your daily allowance of vitamin C, with high levels of vitamin K, and B6. It is a natural source of pantothenic acid, omega-3 fatty acids, fibre, choline, biotin, phosphorus, manganese, magnesium, niacin, vitamin B1, Vitamin B2, and protein.
Helps prevent cancer.
Cauliflower has been known to have anti-carcinogenic properties too. Studies have also found this vegetable to have a good defense against ovarian, prostate, colon, breast, and bladder cancer.
Reduces oxidative stress.
The veggie contains phytonutrients that lend to the reduction of oxidative stress on cells in the body, and anti-inflammatory properties as well.
The fibre content in the veggie also lends to an improved digestive process and helps in bowel movement.