A quick, tangy, tongue-tickling and mouthwatering salad topped with salad avatars of the typical Indian paan. Easy to prepare, for the times when you are in the mood t munch, but not cook something elaborate .
Place the cabbage leaves, layered slightly in the shape of a spade, in the platter like the paan(betel) leaves themselves.
Spread some tomato ketchup and mayonnaise on each cabbage leaf to act as "kattha" and "chuna" of the typical paan.
Arrange some of the grated beetroot in a specified place on each of the leaves like the "gulkand"(rose petal jam).
Now, lay out radish beside beetroot on each of the leaves to give it the look of coconut of authentic paan.
Next, place the carrots evenly on the leaves like the "supari"(areca nuts).
Finally, sprinkle some salt and pepper for descent flavouring. A tempting salad style Indian paan(betel) is ready and sure to relish.
Place beetroot, radish and carrot beside each other to give it the exemplary look of the Indian Paan.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 27 | ||
Calories from Fat: 9 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 124.4mg | 4 % | |
Potassium 126.5mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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