BM #138 Week 2 Day 2 - 

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.

Recipe inspiration - social media feed
Ingredients - 

Zucchini, finely chopped 1 cup
Cabbage, finely chopped 1 cup
Carrot peeled and finely chopped 1/2 cup
Salt, Pepper Powder and Red Pepper Flakes as needed
For the Dressing - 
Spinach 2 cups
Cashews handful
Roasted Peanuts handful
Paneer, grated 1/2 cup
Coconut Oil 1 Tbsp
Garlic 2-3 cloves
Water and Lime juice as needed

Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.


Preparation Time 20 minutes
Serves 2-3


  1. Rafeeda AR Says:
  2. This is a simple everyday salad and so easy to make...

  3. Radha Says:
  4. This is a great salad. The addition of paneer will make the kids to have to.

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