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Veg Salad for Weight Loss Hung Curd Rainbow Salad

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Ingredients
  

  • 1/2 cup yellow bell pepper – chopped
  • 1/2 cup red bell pepper – chopped
  • 1/2 cup green cabbage – shredded
  • 1/2 cup purple cabbage – shredded
  • 7 –8 cashews – roasted
  • 2 tbsp hung curd – thick and creamy
  • 1/4 tsp red chili flakes
  • Salt and black pepper to taste
  • Few walnuts – roughly chopped
  • 2 drops peanut oil optional

Instructions
 

  • Prepare the Vegetables
  • Finely chop both red and yellow bell peppers. Shred green and purple cabbage separately. Soak cabbage in hot water for 1 minute, then strain and keep aside. Do not cover to retain crunch.
  • Roast the Cashews
  • Heat a non-stick pan. Add 2 drops of peanut oil (optional). Add cashews and roast on medium heat until golden. Sprinkle red chili flakes, toss, and remove from pan.
  • Sauté the Bell Peppers
  • In the same pan, add the chopped bell peppers. Roast on high heat for 1 minute, then turn off the heat. Please leave them in the hot pan to stay slightly crisp.
  • Make the Dressing
  • In a bowl, whisk hung curd with salt and pepper. Keep chilled until serving.
  • Assemble the Salad
  • In a serving bowl, layer the cabbage first. Add roasted bell peppers and cashews. Spoon the hung curd dressing on top. Toss gently before serving and garnish with walnuts for extra crunch.