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Vegetable crunchy salad

Vegetable crunchy salad with a carrot ginger orange base vinaigrette. Step by step detailed picture.
Prep Time20 mins
Cook Time0 mins
Course: Salad
Cuisine: Indian
Servings: 2


  • ½ Carrot
  • ½ Cucumber
  • 4 cabbage petals
  • 4 Lettuce petals
  • ½ onion
  • ½ to mato or 8 cheery tomato
  • 2 tbsp peanut or any nuts
  • Salt
  • 1 tbsp yogurt/ ranch dip
  • ¼ tsp pepper
  • ¼ tsp roasted cumin powder
  • 2 tbsp coriander

Carrot ginger Vinaigrette

  • 1 tbsp olive oil
  • 2 tbsp Lemon juice
  • 3 tbsp orange juice
  • ½ carrot
  • ½ tbsp ginger
  • 1 tbsp honey


Prepare vinaigrette

  • Place roughly chopped carrot, ginger in a blender. Grind it well.
  • Then add olive oil, lemon juice, orange juice, honey to it and grind smoothly.
  • Gather ingredients needed. I sliced carrot, cucumber, onion and chopped tomato to bite size pieces. Chopped lettuce, cabbage to rough strips.
  • Take every vegetable in a salad bowl. Add smoothed curd or ranch dip, pepper, cumin powder, salt, coriander leaves.
  • In goes the prepared vinaigrette. Toss well. Serve immediately with nuts topped.


  • I sliced the veggies, you can also julienne cut (carrot, cucumber)