Veggie Crisp Salad - Quick & Healthy Vegetarian Salad Recipe By Ruchi Bharani - Rajshri Food

For all the health freaks out there, I bring a very tasty salad with the right dose of nutrition value. And I call it the Veggie Crisp Salad. I'm using a few vegetables that I have at home. I'm using Cabbage, Carrots, Cucumber, Red Capsicum, Red Cabbage, Green Capsicum, Spring Onions, Bean Sprouts. And I'm just going to saute them exactly for 30 seconds, not more. Add very little Oil. The Oil is nice and hot. I'm going to add the Capsicum first. Also the Red one very quickly. Cabbage. Carrots. Just toss them for just 30 seconds. I don't need to cook them completely. Even if you want to skip this step, you can do that. Turn off the flame. And now I'm going to add the Cucumber. A little bit of the Green Onions. And the Green Sprouts. Just toss them up on a hot wok. Let's make the dressing now. In a bowl, I'm going to add some Extra Virgin Olive Oil. This is a sweet and sour dressing, so I'm using some Honey. If you don't have Honey, you can even use Powdered Sugar. Or Brown Sugar. Some Red Chilli Powder to taste. Salt to taste. Vinegar. Lime Juice. And now I'm going to whisk this dressing. At least for 2 minutes, so that everything emulsifies together. And this dressing is ready. I'm just going to empty the salad in a bowl. Also I'm going to add some Fried Noodles, which is an option. I've just soaked some dried Hakka Noodles for 10-15 minutes in water. Drain them out, pat dry and then deep fry them till they're nice and golden brown. Add in the dressing. Let's toss the salad. And the salad is ready to plate. For the dressing as well, garnish it with some Spring Onion Greens. And I have some Coarsely Ground Roasted Peanuts. And dig in. You can stir fry the vegetables, make the dressing and chill them in the refrigerator. And just before serving, toss everything together. This salad is one of my personal favourites. So do try it at home, subscribe to the channel. See you next time. Bye-bye.