Wilted red velvet salad served with coconut cream

Name: Wilted red velvet salad served with coconut cream
Total time: 360 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup shredded purple cabbage; 1 handful red spinach; 1/2 beetroot(cut into julleins; 1 red onion; 2-3 garlic cloves; 1 tablespoon vegetable oil; 1 tablespoon soya sauce; 1 tablespoon white vinegar; 1 tablespoon brown sugar; 1 teaspoon chilli flakes; to taste Salt

Sabrina Yasmin @barak_kitchen

Riyadh

#special
I love to make different kinds of healthy salad and this salad is very favourite to me. I used red spinach, purple cabbage, beetroot and re onion to make the salad.

Sabrina Yasmin @barak_kitchen

Riyadh

#special
I love to make different kinds of healthy salad and this salad is very favourite to me. I used red spinach, purple cabbage, beetroot and re onion to make the salad.

Saved

Ingredients

6 min

2 people

1 cupshredded purple cabbage
1 handfulred spinach
1/2beetroot(cut into julleins
1red onion
2-3garlic cloves
1 tablespoonvegetable oil
1 tablespoonsoya sauce
1 tablespoonwhite vinegar
1 tablespoonbrown sugar
1 teaspoonchilli flakes
to tasteSalt

Saved

Steps

6 min

1

Clean and shread cabbage, cut beetroot in julleins.
2

Also clean red spinach and pluck the leaves.
3

Slice onion and crush garlic cloves.
Heat oil in a pan and fry onions till caramelised.
4

Add in crushed garlic and saute for few seconds.
5

Add in vinegar, soya sauce, brown sugar chilli flakes and salt.Stir well to combine.
6

Now add in purple cabbage, red spinach and beetroot.
7

Stir well, cover and cook in medium low heat until vegetables get little soft. If needed add in 1-2 tablespoon of water.
8

Remove from heat.Transfer to a white dish.
9

Garnish with parsley/coriander leaves and serve with a dallop of thick coconut cream.