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Tuesday, December 22, 2009

Karam namak (Salted cabbage)

I love this crunchy, healthy and tasty salad! Try it and you will never be sorry. You can keep this salad in closed bottles for 1 week, and by time it gets even better and better.
1 medium sized cabbage cut in small pieces or shred
2 big red carrots, peeled and cut in thin long strips
2 medium sized beetroot, peeled and cut in thin long strips
6-7 cloves of garlic
1 liters of water
2 tbsp of salt
1 tbsp of sugar
100 ml white vinegar
100 ml of vegetable or olive oil
Place cabbage, carrots and beetroot in deep bowl. Bring water to boil then add in salt, sugar, oil and vinegar. Pour it over vegetables. Firmly close with some plate and put a weight on it. Leave it in dark place for 2 days. After 2 days, open it and pour out all the liquid. Serve and enjoy!
You can make different salads from this salad. I make some vinegrait and rice salad from this. You can experiment in your kitchen. I am sure your family will just appreciate that:)
Yoqimli ishtaha!!!

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