Cabbage, Peas and Beans Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 90.4
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,189.4 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 4.7 g

View full nutritional breakdown of Cabbage, Peas and Beans Salad calories by ingredient
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Introduction

This is a South Indian version and can be eaten with rice or Dhalia. It can also be eaten as a salad. This is a South Indian version and can be eaten with rice or Dhalia. It can also be eaten as a salad.
Number of Servings: 4

Ingredients

    1) Cabbage - Cut: 2 cups
    2) Beans - Chopped: 1 Cup
    3) Fresh green peas - Shelled: 1 cup
    4) Salt to taste
    5) Chili Powder to taste (optional)
    6) Olive Oil - 1 tsp
    7) Mustard seeds
    8) Urad dal - 1 tsp
    9) Curry leaves - a few to garnish
    10) Coconut (optional)
    11) Flaxseed Powder - 1 tsp
    12) Horse Gram Powder (Kolu Podi in Tamil) - 1 tsp

Directions

1. Steam the cabbage, beans and green peas. An option is to boil them in water until they turn soft. Steaming using a pressure cooker can also be done, however, this usually results in really soggy vegetables.
2) Strain the steamed veggies and keep aside.
3) In a non-stick pan, drizzle about one tsp of Olive Oil, other oils such as Sunflower can be used.
4) Add the mustard seeds and let them splutter.
5) Add the urad dal and stir till they turn light red.
6) Add the vegetables, salt and chili powder and mix well. (If you use scraped coconut, do not add the chili powder as the tastes do not mix too well).
7) Add a tsp of flaxseed powder and horse gram powder. I add these so that Omega-3 and fibre are increased in our diet (as vegetarians, we need to ensure that we get all the essential fatty acids). Horse gram powder is very common in South Indian cuisine and is recommended for those who wish to lose weight.
10) Add the curry leaves and serve.
This can be had with rice or rotis or even just as a salad.
Note that this comes to about four two cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TOLOOSE40.

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