Lentil Salad with Pickled Veggies and More
This salad goes a long way and is one of the best choice for a healthy filling food.
1 cup lentils (whole masoor daal) – wash, soak and microwave covered for 20 minutes in a cup water
3 to 4 cups pickled veggies — cauliflower, red radish, daikon (muli), carrot, celery, beet, corn, green beans, green chiles.
Chop veggies into small cubes, microwave covered for 2 to 3 minutes, submerge into pickling vinegar and refrigerate overnight. Apple juice, balsamic vinegar, rice vinegar and spices are the ingredients for pickling.
1 small piece ginger thin julienne cut
1/2 red onion thin slices and ginger – soak / marinate in lemon juice, salt and cayenne powder for 15 min.
1/4 cup cilantro finely cut
1/2 cup cherry tomato halves (optional)
4 tbsp berries and seeds – pumpkin and cranberry, etc
1/4 tsp sea salt or to taste
Drain the vinegar from the veggies.
Mix all the ingredients in salad bowl and garnish with some of the onion, ginger and cilantro.