Rainbow Salad

Capsicum has a pleasant taste despite being a member of the pepper family. Combining red, yellow and green capsicums in a salad adds color. This multicolored salad is appealing to the eye and gratifying to the taste buds. What’s more? It adds to the décor of a feast spread. Try this colorful salad.

Ingredients:

Red capsicum – cut into small cubes, 2 tablespoons

Green capsicum – cut into small cubes, 2 tablespoons

Yellow capsicum – cut into small cubes, 2 tablespoons

Cabbage – shredded, ½ teacup or 100ml measure

Cucumber – cubed, ¼ teacup or 50ml measure

Tomato – cubed, ¼ teacup or 50ml measure

Radish – cubed, ¼ teacup or 50ml measure

Salt – to taste

Olive oil – 1 tablespoon

Sugar – 1 teaspoon

Pepper powder – a generous pinch

Black sesame seeds – 1 teaspoon

Lemon juice – 2 teaspoons

Rainbow Salad

Method: Wash and cut the vegetables as instructed. Roast sesame seeds till they crackle. Transfer to a bowl. Heat olive oil in a wok on medium flame, add the cut vegetables and toss a few times. Switch off the fire. Add salt, sugar, pepper powder and lemon juice. Mix very well. Blend in roasted sesame seeds. Refrigerate for 30 minutes. Serve chilled.  

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