Cooking with B.J

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Summer Salad
Shared By Faaiza Rehman


- 1 cup cabbage
- 1/2 cup carrot (shredded)
- 1 cucumber
- 3 tbsp corn (boiled)
- 3 tbsp peas (boiled)
- 1 cup lettuce leaves
- 1/2 cup olives
- 2 tbsp.  olive oil
- salt and pepper to taste
- 3 or 4 chopped green chilies
- Juice of two lemons
- a few rose leaves
- 1 tbsp. mayonnaise
- red and green bell peppers

1. Wash all the vegetables well under cold running tap. Cut the cucumber and tomatoes into dice. Break the lettuce into small pieces. Shred the cabbage. Cut the green and red pepper into rings. Roughly chop the mint leaves.
2. Place cabbage, carrot, cucumber, corn, peas, lettuce and olives in a big bowl and toss them or mix them with a wooden spoon.
2. Place the olive oil, salt, pepper, green chilies,  lemon juice and mayonnaise together in a bowl and mix well. Adjust the seasoning with salt and pepper.
3. Pour the dressing over the the vegetables and stir gently.

4. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves and garnish with rose leaves and 2 or 3 slices of capsicum. Refrigerate for 1 hour.