Antioxidant Rich Warm Salad for Cold or Winter Days

Warm Salad of Cabbage and Green Capsicum is an Antioxidant Rich Food for Cold or Winter Days:

Warm salads are especially meant for the cold days, which is prepared with the most easy available vegetables, such two vegetables are cabbage and green capsicums. Capsicum is an extremely rich source of vitamin C, cabbage has a good content of vitamin C and is a rich source of vitamin K; both vitamins C and K are antioxidants – antioxidants are substances that may protect your cells against the effects of free radicals, essential nutrients that should be consumed and are vital nutrients for cold or winter days.

This recipe holds the secret on the ingredients that can make the warm salad of cabbage and green capsicum warm and palatable, without making the vegetable salad spicy,

Read on …

Warm Salad Recipe of Cabbage and Green Capsicum:

Quantity of vegetables:

Cabbage: Half portion of a small cabbage

Green Capsicum: 4 small capsicums

Add 1/4 tsp. of mustard seeds in adequate quantity of warm, any mild-flavour vegetable oil; when the mustard seeds begin to crackle, add the blend with finely sliced pieces of 3 medium tomatoes, smidgen the mixture with salt – according to preference of flavour; when the tomato pieces melt, add the mix with finely sliced pieces of cabbage and green capsicum, blend the vegetable mix with 1/4 tsp. of asafoetida/hing powder and 1/4 tsp. of turmeric powder (optional), blend the mixture with adequate quantity of water for the vegetables to turn tender, cook the vegetable mixture until tender.

The flavour of this warm cabbage and green capsicum salad is mild-umami because of the use of asafoetida powder, along with pleasant peppery-sour-sweet combine flavour of capsicum and tomato.

Serving size: approx. 4

Raw Vegetable Salad Rich in Vitamins K & C,with Probiotic-like Health Benefits

Essential Nutritional Facts:

Hing/Asafoetida Powder: This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an umami enhancer.

Mustard seeds are very rich in phytonutrients, minerals, vitamins, and anti-oxidants.

Tomatoes are the major dietary source of the antioxidant lycopene .

(Source of Information: Wikipedia)

Wishing You a Wonderful day

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