Crunchy Vegetable Salad Recipe

• 1/2 small Red Cabbage (shredded)
• 1/2 small Cabbage (shredded)
• 2 medium White Radish (grated)
• 2 medium Carrots (grated)
• 2 cups Sprouted Green Gram (blanched)
• 2 medium Green Capsicum (seeded and chopped)
• 2 tsp Oil
• 5 tbsp Orange Juice
• 1 tsp Mustard Paste
• 1 tbsp Lemon Juice
• Salt to taste
• White Pepper Powder to taste
• 1/2 cup Roasted Peanuts (crushed)

• In a large bowl, stir in the ingredients for dressing - oil, orange juice, mustard paste, lemon juice, salt and white pepper powder and refrigerate.
• In a serving tray, set up the vegetables- place the red cabbage, followed by a layer of green cabbage, carrots, radish, capsicum and bean sprouts and refrigerate.
• Before you serve, scatter roasted crushed peanuts over the vegetables.
• Stir the dressing and pour it uniformly over the vegetables.
• Serve.