Creamy Vegetable Salad – The News International

This recipe is easy to whip up and very refreshing to eat as the days get warmer….

Creamy Vegetable Salad


Water as required
Potatoes (peeled and cubed) 3 medium
Carrots (peeled & sliced) 1 cup
Cabbage (shredded) 1 small
Dairy cream 300ml
Mayonnaise 1/3 cup
Caster sugar 2 tbs
Black pepper (crushed) ½ tsp
Salt ¼ tsp or to taste
Peas (boiled) 1 cup
Corn kernels (boiled) ½ cup
* In pot, add water, place strainer & bring water to boil.
* Add potatoes & blanch for 4-6 minutes.
* Add carrots & blanch for 1-2 minutes.
* Add cabbage, mix well & blanch for a minute then strain them.
* In chilled water, add blanched vegetables and leave for 2-3 minutes then strain well & set aside.
* In a bowl, add cream, mayonnaise, caster sugar, black pepper crushed, salt & whisk well to combine.
* Add blanched vegetables, peas, corn kernels & mix well.
* Refrigerate until chilled.
* Garnish with mint leaves & serve!