Bombay Vegetable Salad
Ingredients
- 3 cups cauliflower, cut into flowerets
- 2 large turnips, peeled, quartered and then sliced 1/4 inch thick ⓘ
- 1 cup carrot, sliced crosswise 1/4 inch thick ⓘ
- 1 large green bell pepper, cut into strips ⓘ
- 13 cup vinegar ⓘ
- 14 cup firmly packed brown sugar ⓘ
- 14 cup water ⓘ
- 1 tablespoon vegetable oil ⓘ
- 2 teaspoons curry powder ⓘ
- 18 teaspoon pepper ⓘ
Instructions
- Combine vegetables in a large saucepan.
- In a small bowl, combine remaining ingredients.
- Pour over vegetables and mix well.
- Bring mixture to a boil over medium heat.
- Reduce heat to medium-low, cover and simmer 8 to 10 minutes or until vegetables are tender-crisp, stirring several times.
- Cool slightly, then chill.
- Serve cold.
Nutrition & Diet Analysis (per serving)
417
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).