Salads are good any time or part of meals. Light and yet filling. This one is a Middle Eastern cuisine inspired salad full of nice flavors.
This recipe is tangy & sweet which includes cabbage, brown rice, yoghurt, spring onions, dried cranberries & nuts.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 35 mins 45 mins 1-2 Serving
Cabbage green – 75 grams (shredded)
Purple cabbage – 75 grams (shredded)
Brown rice – 100 grams
Spring onions – 2 (thinly sliced)
Garlic cloves – 1 (minced)
Fresh green coriander – ¼ cup (finely chopped)
Dill – 2 tablespoon (finely chopped)
Lemon juice – ½ teaspoon
Apple cider vinegar – ½ teaspoon
Extra virgin olive oil – 2 tablespoon
Greek yoghurt or normal thick yoghurt – ½ cup
Salt per taste
Ground black pepper
Pomegranate seeds – 2 tablespoon
Dried cranberries – 2 tablespoons (chopped)
Pine nuts or walnuts – 2 tablespoon (toasted)
Sunflower seeds – ¼ teaspoon (toasted)
Pepitas (pumpkin seeds) – ¼ teaspoon (toasted)
Cottage cheese (Paneer) – 2 tablespoon (grated)
- Boil brown rice in water, sieve and keep aside. Don’t overcook rice.
- In a mixing bowl prepare the dressing. Now add yoghurt, honey, olive oil, 3-tablespoon water, lemon juice & garlic, now mix well.
- Heat oil in wok and add green & purple cabbages & fry for 2-3 minutes and add apple cider vinegar & spring onions, for for another 1-2 minutes. When they get slightly soft but still retain their color, turn off heat and cool it down.
- Now mix the boiled & strained brown rice & the cabbage together. Season with salt & pepper. Add chopped dill and green coriander & pomegranate seeds.
Note: Place the cabbage brown rice on the plate, dress with the yoghurt dressing & toasted nuts, seeds & dried chopped cranberries & grated cottage cheese. Bon Apatite!