Vegetable Salad Recipe

Vegetable Salad Recipe

Vegetable Salad Recipe

Prep Time 20 minutes
Total Time 20 minutes
Cuisine Pakistani
Servings 2


  • 1 Cucumber
  • 1 small Carrot
  • 1 small Onion
  • 1 medium Tomato
  • ¼ cup Beetroot
  • ¼ cup Cabbage
  • 1 Green Chili
  • Crushed Black Pepper As Needed
  • tsp Salt
  • 1 tbsp Lemon Juice
  • 8-10 Mint Leaves
  • 2 tbsp Coriander Leaves
  • 1 tbsp Olive Oil
  • ¼ tsp Yellow Mustard Paste
  • 1 tbsp Sesame Seeds 


  • Wash all the vegetables thoroughly under running water. Wipe them dry.
  • – If using cabbage, shred it and add to hot boiling water. Leave for 2minutes. Remove and add them to cold water and rinse well. Spread it in the colander and set aside to drain completely.
  • If you want to reduce the pungency in onions, cut the onion to quarters and soak in water for 20 minutes. Or chop it and soak in some lemon juice for 20 minutes
  • Peel and chop the other vegetables to bite sized pieces. Grate beetroot and carrots. Add them to a large serving bowl.
  • Deseed the green chilies or crush black pepper and set aside.
  • Add all the prepared vegetables, mint and coriander leaves to the bowl. When you are ready to serve the salad, add salt, lemon juice and black pepper. Toss them well. Lastly sprinkle oil and toss.
  • Garnish with seeds or nuts. Serve vegetable salad immediately with any meal.

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