Red Cabbage And Spinach Salad With Peanut Butter And Pumpkin Seeds

Red cabbage and spinach salad with peanut butter, almond and pumpkin seeds. A very delicious salad with all the nutritious ingredients. A very easy to make yet tasty salad. You can also serve this salad as a full meal with some crisp toast.

You may like some different types of salad and salsa recipes on this blog.

1. Grape cape gooseberry salad

2. Fruity salad with dried basil

3. Corn salad

4. Fruity salad with corn cucumber and parsley

5. Pea chickpea low calorie salad

6. Mango salsa

7. Mango salsa with pickled Jalapeno

8. Watermelon salsa

9. Mango pomegranate and tender coconut salsa

You may also like to try Tender jowar salad from the blog of Priya Iyer.

Ingredients used to make this healthy and delicious salad.

Red cabbage – Nutrients enriched red cabbage or purple cabbage looks reddish purple in colour. See the above picture, looks beautiful isn’t it?

Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Source

Baby Spinach or palak – Baby Spinach is also packed with nutrients. Used half cup uncooked baby spinach in this salad.

Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. There are many ways to prepare spinach. You can buy it canned or fresh and eat it cooked or raw. It’s delicious either on its own or in other dishes. If you’re interested in its health-boosting potential, spinach is an easy food to add to your diet. Source

Carrot or gajar – Used grated carrot. Orange colour carrot will not only make your salad colorful but it has numerous health benefits.

The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer. Source

Tomato or tamatar – Used chopped one tomato. You can use small or large pieces according to your choice. Sweet and sour taste of juicy tomato will give a wonderful taste to the salad. Use firm tomato to make this salad

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. They are especially high in lycopene, a plant compound linked to improved heart health, cancer prevention, and protection against sunburns. Tomatoes can be a valuable part of a healthy diet. Source

Cucumber or kheera – Mildly sweet cucumber will give a refreshing taste to the salad.

Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels. Source

Spring onion/scallion or hara pyaj – Spring onion or scallion will give a pungent flavour and enhance the taste of salad. And it also has many health benefits.

Almond – Toasted almond will give a crunch and nutty flavour. You can add little more toasted almond if you want. Almond is also rich in vitamins fiber protein minerals etc.

Pumpkin seeds or kaddu ke beej – Pumpkin seeds will also give a crunch and nutty flavour. You can add 1 tablespoon pumpkin seeds more if you want.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients. Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc. Because of this, pumpkin seeds have been associated with several health benefits. These include improved heart health, prostate health and protection against certain cancers. Source

Sweet corn – Used boiled sweet corn for a mildly sweet taste. I have used 1/4 cup but you can use 1/2 cup or more. Use according to your taste. I have used frozen sweet corn. Boil the sweet corn till the corn becomes soft.

Lemon juice or nimbu ka ras – Lemon juice will give a tangy taste and refreshing flavour. You can add 1 tablespoon more if you want. Taste and add more if required.

Rock salt or sendha namak – Used rock salt or sendha namak to enhance the taste. You can also use black or pink salt or normal salt instead of rock salt. Use whatever you have.

Mint leaves or pudina – Used chopped mint leaves or pudina for a lovely refreshing flavour. Aromatic mint leaves not only give a freshness but it has also many health benefits.

Cilantro or coriander leaves/dhaniya patta – Cilantro or dhaniya patta/coriander leaves used for flavour. I have used 2 tablespoon but you can use handful if you like the flavour of cilantro.

Black pepper or kali mirch – Used freshly crushed black pepper to give a spiciness of the salad. I like my salad mildly spicy so used only 1/2 teaspoon. You can add more according to your spice tolerance.

Peanut butter – I have used homemade peanut butter. If you want to make peanut butter at home click here. Peanut butter will give a creaminess to your salad. You can use one tablespoon more if you like the taste. Or you can also skip if you want. You can also use almond butter or olive oil instead of peanut butter.

Ginger or adrakh – Used grated ginger for a spicy and pungent aroma. It will also give a peppery taste and flavour. You can reduce the amount of ginger if you don’t like But don’t skip, use atleast one teaspoon for taste and flavour.

Green chilli or hari mirch – Used chilli to give a spicy kick to the salad. I have used only one but you can use more if you want your salad spicy.

You can make this salad in a few minutes. Just prepare the grated cabbage, carrot and other chopped vegetables ready in advance. Just mix everything and your delicious and nutritious salad is ready. I have also mixed everything in a bowl But if you want you can make your salad dressing separately. In a small bowl mix lemon juice, peanut butter, grated ginger, salt and crushed black pepper. Mix well add in the salad before serving.

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Recipe video of this healthy salad

Recipe

Red cabbage – 1 cup, grated

Baby Spinach – 1/2 cup, finely chopped

Carrot – 1, peeled and grated

Tomato – 1, chopped

Cucumber – 1, finely chopped

Spring onion – 2, chopped

Toasted almond – 6-8, shredded

Pumpkin seeds – 1 tablespoon

Sweet corn – 1/4 cup, boiled

Lemon juice – 1&1/2 tablespoon

Rock salt to taste

Mint leaves – 1 tablespoon, chopped

Cilantro or coriander leaves – 2 tablespoon, chopped

Freshly crushed black pepper – 1/2 teaspoon or to taste

Peanut butter – 1 tablespoon

Grated ginger – 1/2 tablespoon

Green chilli – 1 chopped, optional

Method

1. In a large bowl mix all the shredded and chopped vegetables, rock salt, finely crushed black pepper, boiled sweet corn, peanut butter, pumpkin seeds, toasted and shredded almond and lemon juice. You can add more cilantro or coriander leaves and mint leaves if you want.

2. Mix everything well. You can use 1/2 cup boiled sweet corn if you like. Taste and add more salt, lemon juice and black pepper if required. See notes for more options.

3. If you want to make your salad dressing separately, then in a small bowl mix lemon juice, peanut butter, grated ginger, crushed black pepper and salt. Mix well and add in the salad before serving.

4. Garnish with chopped spring onion and serve. You can also store the salad in refrigerator to serve chilled.

Notes

1. You can use any vegetable in salad.

2. Almond butter or olive oil can be used instead of peanut butter. Or you can omit butter and oil and add only lemon juice.

3. Use green chilli and black pepper according to your taste.

4. You can use black or pink salt or normal salt instead of rock salt. Use whatever you have.

5. You can also add boiled eggs in the salad.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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