Name: LAYERED SALAD recipe by Archana Bhargava at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup finely chopped purple cabbage; 1 cup finely chopped green cabbage; 1 cup grated carrot; 1/4 cup fresh green peas; 2 boiled potatoes , cubed; 1 tsp butter; 1 tsp oregano; 1 tsp chilly flakes; 1/2 tsp mixed herbs; Salt to taste; 2 tbsp finely chopped coriander; Some fresh mint leaves; 3 tbsp hung curd dip; Some raddish and beetroot flower for decoration

Ingredients Serving: 4

1 cup finely chopped purple cabbage
1 cup finely chopped green cabbage
1 cup grated carrot
1/4 cup fresh green peas
2 boiled potatoes , cubed
1 tsp butter
1 tsp oregano
1 tsp chilly flakes
1/2 tsp mixed herbs
Salt to taste
2 tbsp finely chopped coriander
Some fresh mint leaves
3 tbsp hung curd dip
Some raddish and beetroot flower for decoration

Instructions

Heat butter in a pan and put potatoes and peas
Let them cook on low heat
Cook , until the peas becomes soft and potatoes becomes little crispy
Now add oregano , chilly flakes. , Mixed herbs and salt
Finely chopped green and purple cabbage
This is the hung curd dip
In a mixing bowl put together purple cabbage and 1 tbsp hung curd dip , mix well
In another bowl mix green cabbage and 1 tbsp of hung curd dip
In the same way mix grated carrot and 1 tbsp hung curd dip
Take a bowl and first make a layer of potatoes and peas mixture
Sprinkle some chopped coriander
Then spread the layer of carrot mixture evenly
Then spread purple cabbage mixture
Spread it evenly , by pressing it a little
Finally spread the green cabbage mixture layer , sprinkle some chilly flakes and oregano
Garnish with mint leaves
You can see all the layers
The closer look of the salad
Garnish with beetroot and raddish flowers
Before serving chill it in the refrigerator
You can make this beforehand also , like for evening you can make it in the morning , cover with a cling film and keep it in the refrigerator

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