A colourful medley of vegetables making up a Rainbow Fresh Chopped Vegetable Salad of seasonal vegetables with a citrusy salad dressing, edible flowers or nuts
Author: Sujata Shukla
¼ cupred radish
¼ cupwhite radish
¼ cupred onion
½ cupcapsicum, red and yellow bell peppers
⅛ cupred cabbage/ purple cabbage
1 cupSalad Greensshredded
2 tablespoonsPomegranate arils
2tablespoonsherbs for garnishcoriander leaves and basil/ mint or thyme
¾ cupRed Tomato
¼ cup green tomato
¼ cuporange or black cherry tomato
2 tablespoonsToasted walnuts or edible flowersoptional
Make the dressing and keep it in the fridge till required. For the recipe, check the write up to this post (above the recipe card) where I have given the links to my recipes for Citrus Ginger Dressing and Garlicky Honey Lemon Dressing. The dressing adds a unique flavour to the salad, but you can otherwise squeeze 2 lemons and add salt and pepper and use that instead.
Adding the seasoning (salt, pepper, chilli, ginger) to the dressing helps to spread the seasoning to the entire salad.
Wash throughly and dry the vegetables with a kitchen towel.
Peel the carrots, white radish and onion.
Dice the vegetables into small uniform sized pieces.
Wash the salad greens and the herbs, dry them in a salad spinner or with a kitchen towel. Shred to pieces.
Extract the pomegranate arils from the fruit.
Assemble the salad just before serving.
Line a clean glass or porcelain bowl (or your favourite salad bowl) with shredded lettuce and other salad greens.
Add the sliced vegetables one by one.
Add just a little salt (remember, you have already added salt to the dressing)
Toss the salad in the bowl till all the veggies get mixed.
Garnish with pomegranate arils and the shredded herbs.
Add salad dressing and toss again just before serving.