Veggie Crisp Salad – Brief & Healthy Vegetarian Salad Recipe By Ruchi Bharani

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Salad can be a sumptuous food in itself or a delectable accompaniment to your evening meal. A salad with the goodness of fresh new veggies, crispy noodles and a sweet and bitter dressing is what chef Ruchi Bharani delivers to your table nowadays.
This can be eaten as a facet dish or as a light food with some fresh new bread.


4 cups of shredded veggies
pink cabbage
pink capsicum
green capsicum
spring onions
bean sprouts
one/4 cup fried hakka noodles
2 tbsp roasted peanuts

For dressing
one tbsp extra virgin olive oi
one tbsp vinegar
one-2 tbsp honey
lime juice
one/2 tsp pink chilli powder
salt to flavor


To make the dressing:
– In a bowl, Increase the extra virgin olive oil, honey / powdered sugar, pink chilli powder, salt to flavor, vinegar and lime juice and whisk all the substances perfectly for about 2 minutes.

To make the salad:
– Heat oil in a wok.
– Increase the green and pink capsicum, cabbage, carrots and toss them for about thirty seconds and then flip off the flame.
– Increase the cucumber, green onions and the green sprouts and toss them in the incredibly hot wok.
– Put the salad in a bowl.
– Increase the fried noodles to the salad.
– Increase the dressing and toss the salad.
– The salad is all set. Garnish with some spring onion greens and coarsely floor roasted peanuts.
– The healthful and delicious salad is all set to be served.

Director: Suchandra Basu
Digital camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Modifying: Dinesh Shetty
Innovative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Amusement Private Constrained

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  1. looks good will try it some day. always on the go though. I think that's a lot of people though never have time to cook or buy groceries
    sometimes it's hard to do more for yourself and be healthy

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