Recipe for Cabbage and Bean Salad


6 | 15 Minutes | by Nirali Tanna

A gorgeous salad recipe made using crunchy vegetable and kidney beans packs 8 gms of protein in each serving. Its ideal for days when you want to ditch a regular meal for a light low carb dinner.

Synonyms : Cabbage, kidney beans, mushrooms, and capsicum mixed with a light curd dressing to make a simple salad.

This recipe contains 106 Calories, 20 gms Carbohydrates, 8 gms Proteins, 1 gms Fats.



PREPARING TIME

15 Minutes

COOKING TIME

0 Minutes

FOOD TYPE

Pure Veg.

TOTAL Servings

4

INGREDIENTS

  • 1½ Cups Red Cabbage (shredded)
  • ¾ Cup Kidney Beans (Rajma) (soaked and pressure cooked)
  • 1½ Cups Mushroom (sliced)
  • ½ Cup Babycorn (round slices)
  • ¾ Cup Red Capsicum (chopped)
  • 1 Piece Spring Onion (chopped)
  • ½ Cup Hung Curd
  • 2 Tablespoons Tomato Ketchup
  • ½ Teaspoon Pepper
  • 1 Teaspoon Garlic (finely chopped)
  • Salt to taste

METHOD

  1. Combine the beans, cabbage, mushroom, babycorn, capsicum and spring onion in a deep bowl.
  2. Combine the curd, ketchup, pepper, garlic and salt in a small bowl to make the dressing.
  3. Add the prepared dressing to the salad and serve chilled.

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