Ingredients:

• 250 gm – Potatoes
• 100 gm – French beans
• 100 gm – Cauliflower
• 1 Carrot peeled cut into juliennes (match sticks)
• 1/2 cup – snow peas
• one and a half cups – Bean sprouts
• 1 small white Cabbage
• 1 small Cucumber
• For dressing:
• 5 tbsp- Peanut Butter
• 1 tbsp – shelled, roasted, coarsely crushed Peanuts
• 1 fresh Red Chilli finely chopped
• 2 Cloves garlic, crushed fine
• 2 tsp – Sugar
• 1 Lemon juice extracted
• 1 cup – water
• salt to taste

Method:

1. Halve or quarter potatoes, as desired.
2. Boil in salted water for 7-8 minutes.
3. Drain, put in cold water immediately.
4. Drain keep aside.
5. Chop cucumber into chunks, keep aside.
6. Dip carrot in chilled water, drain, keep aside.
7. Clean, string, break other vegetables to big chunks.
8. Boil in salted water for 5 minutes.
9. Drain, put in cold water, drain, keep aside.
10. Mix together all vegetables, sprouts, keep a portion of each aside, for topping.
11. In a large platter, pile on the mixed vegetables.
12. Pile mounds of each of the portions kept separate into a border.
13. Make a hollow in centre of vegetables.
14. For dressing:
15. Beat peanut butter to become soft, add water, mix in and beat to a smooth paste.
16. Add all other ingredients, mix well.
17. Drizzle half over salad, put other half in a small bowl.
18. Place bowl in centre hollow.
19. Serve cold.

Recipe courtesy of Sify Bawarchi