Kachumber salad with Capsicum and Cabbage

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Salad is a well-liked, prepared meal made of many ingredients. Usually a salad is taken to be vegetarian, however all elements from both plant and animal kingdom are a part of salad family. Salads can be of the raw variety as well as cooked. A salad is served usually with a dressing, which enhances the taste of the elements used to make it. A whole new definition of vegetables called “Salad Vegetables” has come up owing to  the popularity of these vegetables as a salad component. Most of the leafy vegetables are now a part of salad vegetable family. These are particularly popular because of the restorative value they add to the salad. Salads have built up a reputation of being health food these days. These are not very hard to make and very good to taste. A salad with a meal as a side dish means substituting some of the not so healthy things we eat with healthy alternatives. In addition to being healthy meals these aid in weight loss and immunity issues. Some of the salads also restore the digestive process.

Here is another Kachumber a veggie salad made from Cabbage and Capsicum, rich in vitamin C.


•    2 cups cabbage, shredded.
•    1/2 cup capsicum, sliced.
•    2 green chillies, chopped fine.
•    1 tablespoon Olive/Vegetable oil.
•    1/4 tablespoon mustard seeds.
•    salt to taste.
•    2 tablespoons limejuice.


Blanch cabbage and capsicum until they are done to your liking. Chop the chillies fine. Heat olive oil, put in chopped chilli and the mustard seeds and continue to heat until seeds crackle. Put the blanched veggies in a bowl; add the olive oil with chilli and mustard seeds, salt to taste and the limejuice. Toss well and serve.


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