Heat oil in a small saucepan. Add chillies, garlic and pour onto noodles. Add 1 teaspoon vinegar, chopped tomato, salt and pepper to taste. Mix, keep aside. Clean and separate salad leaves whole. Wash and chop tomatoes in half, keep 8-10 whole for decoration. Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste. Keep each one separate. Keep aside for 10 minutes. Slice potatoes into rounds, sprinkle salt, pepper. Take a large serving plate, with sloping rim. Arrange salad leaves along rim to form an edge. Spread noodles on plate evenly, to hold leaves in place. Sprinkle a line of radish, beetroot, carrot in a concentric manner. Leave a large central space empty. Arrange the potato slices to cover this space. Spread small discs of chopped onion randomly over arranged vegetables. Sprinkle chopped coriander all over. Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc. Chill well before serving. Making time: 30 minutes Makes: 6 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1615g)|
|Recipe Makes: 1|
|Calories from Fat: 112 (12%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 47mg||14 %|
|Sodium 487.4mg||17 %|
|Potassium 4861.8mg||128 %|
|Total Carbohydrate 201.2g||59 %|
|Dietary Fiber 45g||180 %|
|Sugars, other 156.3g|
|Protein 34.6g||49 %|
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: 969
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!