Tuesday, February 23, 2010

Radish Salad


Radish is low in Saturated Fat, cholestrol, high in Dietary Fiber, Vitamin C, Folate, Potassium, Riboflavin,

Vitamin B6, Calcium, Magnesium, Copper and Manganese.

Preparation Time – 10 minutes

Cooking Time – 2 minutes

Serves – 2


Radish – 1 long or 2 small

Cucumber – 1 (small sized one and not the size of a foot long)

Tomato – 1 medium sized

White onion – 1 small

Chopped cilantro – 2 Tbsp

Lemon juice – 1 tsp or to taste

Nu salt – 1/2 tsp or to taste

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Asafoetida powder – pinch

Green Chili – 1 chopped finely

Grated ginger – 1 tsp


1) Peel and grate the radish, peel and grate the cucumber and let this sit for a while as the water

will come out. Squeeze the water out and gulp it down as this will be very refreshing. Now chop

the onion, tomato and cilantro into fine pieces and add it to the radish and cucumber.

2) Heat a small pan and to this add oil and the mustard seeds, once the mustard seeds

stop spluttering add asafoetida powder, green chili, grated ginger and add this

content to the radish salad bowl.

5) To the mung bean add nu salt and lemon juice, stir and combine and serve.


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