We don’t eat purple cabbage frequently, only because that lively color fades away after cooking. And that’s not alluring to me. I like to eat with my eyes first. When it comes to salad though, it adds a striking vibrant color and a texture. My initial plan for this salad was to pick lettuce, a very obvious choice, but I am glad a tiny cabbage caught my attention. The leaves were perfectly cup shaped and my plan changed right away.
Few months back, when The Chalkboard Mag approached me to share a light meal, I instantly knew this salad would fit right in. The sweetness from grilled corn, the creaminess of paneer, handful of crunchy green gram sprouts along with some herbs and a tangy yogurt sauce to balance the flavor all-round. Mixed together and spooned on a cabbage leaf that fits flawlessly in your hand. It’s protein-packed and could be also be a great start to your clean diet. It’s not only fast to prepare but it is also completely fuss-free.
