Picked Rice Salad
Ingredients:
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Cooked rice, having seperate grains 1 cup
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Chopped picked carrot and cauliflower 1/2 cup
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Pickled stuffed olives, chopped 6
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Finely shredded red cabbage or green cabbage 1 cup
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Salad oil or refined oil 1 tbsp
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Salt and pepper to taste
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Few lettuce leaves
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Water 1 cup
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Vinegar 2 tbsp
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Salt 1 tbsp
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Red Chilli powder 1 tsp
Method:
Take carrot and cauliflower pieces in a glass bowl. Add all the pickling
ingredients and keep for 3 to 4 hrs. Drain off water. Mix rice, picked
pieces of carrots, cauliflower and olives. Add salt, pepper to taste and
the oil. Mix well. Prepare a bed of lettuce leaves on a serving plate.
Spread cabbage on it. Heap prepared salad in the centre. Keep covered in
fridge till serving.
For 6 servings