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½ tsp Salt
1 ½ cups Curd
1/3 cup Sultanas
2 tsp Clear Honey
½ cups Cashewnuts
16 White grapes, halved
2 Spring Onions, chopped
1 tsp Mint leaves, chopped
2 Medium Carrots, thickly sliced
1 ½ cups Cabbage, finely shredded
Using a fork, beat the yogurt in a bowl with the clear honey.
Mix together the carrots, spring onions, cabbage, sultanas, cashewnuts, grapes, salt and chopped mint.
Pour the curd mixture over the salad and blend everything together.
Transfer to a serving dish and garnish with the mint sprigs, if wished.
Tip: Always dissolve granular ingredients like salt and sugar in liquid before adding oil to a salad dressing. These ingredients will not dissolve in oil and the dressing might have a gritty texture.
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