Taaza Raseela Salad

A refreshing veggie salad topped with torn spinach and crunchy peanuts, dressed in a creamy cashew-jaggery citrus dressing with lemon, orange, and black pepper.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the cashews in enough water for 30 minutes. Drain before using.

Step 2

Add the jaggery powder and water to a small saucepan. Cook over low to medium heat for 3 to 4 minutes, stirring until the jaggery dissolves completely. Turn off the heat and allow the syrup to cool.

Step 3

Transfer the cooled jaggery syrup, soaked cashews, lemon juice, orange juice, crushed black pepper and rock salt to a blender. Blend until completely smooth and creamy. Taste and adjust salt if needed.

Step 4

Wash all the vegetables thoroughly. Chop the tomato, carrot, radish, capsicum and cucumber into small bite-sized pieces. Tear the spinach into small pieces.

Step 5

Place the chopped tomato, carrot, radish, capsicum and cucumber into a large mixing bowl. Pour the prepared dressing over the vegetables and toss gently until everything is evenly coated.

Step 6

Arrange the torn spinach on a serving plate or in a large salad bowl.

Step 7

Spoon the dressed vegetables over the spinach.

Step 8

Sprinkle the roasted and crushed peanuts on top just before serving for extra crunch.