Can a salad be classy? I say YES boldly once you give this salad a try. This is a salad with bold color and flavors, and they all work together very well. The sweetness from the cranberries, the crunchiness from the cabbage, carrots etc, the slight heat from the pepper flakes, the tangy flavor from lemon juice and of course the Asian taste from peanuts put together and you have stimulated all the taste buds your tongue can perceive. The beauty of this salad is all the ingredients are available all year around. You can even make breakfast or lunch out of left overs i.e in case there is any.
1 small green bell pepper
1 small red bell pepper
1/4 piece cut from a small red cabbage
1/4 piece cut from a small green cabbage
2 tbsp roasted coarsely ground peanuts
1/4 cup sprouted mung bean or any sprout of your choice
1/2 tbsp lemon juice or per taste
Pinch of salt per taste
1/2 tsp freshly ground black pepper or
1/4 tsp pepper flakes
Using a food processor grate the carrots, peppers, zucchini, cabbage. Toss in the sprouts, lemon juice, salt, pepper, cranberries. Just before serving add the roasted peanut powder and mix and serve.
1. You can substitute the cranberries with red apples to get the same sweetness and extra crunchiness. I personally prefer this over cranberries.
2. You can sauté the left overs in a little oil, apply butter on a toast, place the mixture, sprinkle some cheese and grill it for a delicious breakfast or lunch.
NOTE: One of my blog readers Amy suggested that naming this salad as Rainbow Salad would be more appropriate and I loved the suggestion. Hence the change in name. thanks so much Amy for your suggestion.