Cabbage Chana Dal Salad
May 12th, 2008 filed under Soups and Salads, Vegan
This healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.
Serves 4.
Ingredients:
- 2 cups of very finely chopped cabbage
- 2 medium seeded and finely chopped tomatoes
- 1 cup chopped cucumber
- 1 shredded carrot
- 10 minced mint leaves
- 1/4 cup yellow chana dal
Salad Dressing:
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 tablespoon ginger juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
Method
- Soak the chana dal for at least 2 hours in lukewarm water.
- When ready, the dal should be soft all around.
- Drain the water from chana dal.
- Mix the chana dal with the chopped vegetables.
- Mix the ingredients above together to make the salad dressing.
- Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.
Variations
- Substitute chana dal with split yellow moong dal or moong dal sprouts.
- You can substitute the dal with boiled corn and finely chopped bell pepper.
Suggestions
- This salad dressing can be used with any salad.
- Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.
Oh my, is this salad good!!! The way the flavors mix with the wonderful dressing is extremely tasty, even better the next day. The only thing I did different was use red lentils because that is what I had in my pantry. I am going to make a big batch of this salad for our upcoming block party!
dear manjulaben, this is an amazing recipe…please come with some more salad recipes…it would be great…
please come with more salad recipies..
wow… the salad looks so yummy and nutrious..I will prepare it soon..
Its really fantastic style to eat green vegetables in form of salad.
Its nice to see your recipes and to prepare in our meals. Please provide us a recipe of Dal Bati and Dal Puri.
Regards,
Babita
this salad looks fantastic, this will be one for over the xmas period, thank you so much
angel. xx
This was the perfect salad served as a bed under roasted salmon with a yogurt dressing made with lime juice, salt, ginger, coriander, cumin, cinnamon, red pepper and fresh cilantro. Served with Manjula’s Green Beans and Peas vegetable side dish made the dinner a complete success. One minor change in the green bean recipe, I used fresh green beens and sweet peas instead of frozen.
hello manjulaben, i am really impressed with your mouthwatring receipe. you make it very easy with live vidieo. it attrack me a lot to see everday. easy for everyone. thanks a lot.
dear manjula mam,
i love to watch all your recipes and preparation.its is really useful . can u please help me with vada curry recipe. it is madrasi food.