Veg.Thai Salad

1 c shredded cabbage

1/2 c mung bean sprouts

3/4 c scallions; chopped

1/4 c water

1 tb white vinegar

1 tb soy sauce

1 ts honey

1 ts cornstarch

1 tb butter

1 tb chopped fresh cilantro

1 tsp garlic paste

1/4 ts crushed red pepper

Recipie:

Combine all of the vegetables in alarge bowl. Pour the dressing over and toss gently to mix well. Cover and chill for an 2-3 hours before serving.

(For DRESSING -- combine water, vinegar, soy sauce, honey and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until the mixture became . Remove from heat. Stir in the butter until smooth. Add the remaining ingredients and stir until well combined. )

Cucumber salad

3 big cucumbers (finely chopped)
1 bowl Daliya powder (Channa un skinned)
2 green chilly (finely chopped)
1 bowl coriander leaves (finely chopped)
1 cup fresh curd
1 tsp sugar
Pinch of mustard powder
Salt to taste
Recipe:
1 Mix all above things in one big glass bowl.
2. Mix well. Keep in refrigerator & cool it.
3. Serve with your meal.

Watermelon salad

Good in summer & one of the best thirst quenchers
1 water melon
1 musk melon
1 pineapple
1 apple
Some fresh mint leaves
1½ tsp black pepper
1 tsp rock salt
1 tsp sugar powder
1 tbsp lemon juice

Recipe:
1- Cut all above fruits in big square pieces
2- Bring in glass bowl, Add rock salt, pepper & sugar powder, Wisk until salt dissolved.
3- Add lemon juice, Garnish with chopped mint leaves.
4- Serve cold.
Note: You can add black grapes & pear also