• Salt to taste
  • Carrot 1 cup
  • Cream 1 cup
  • Mayonnaise 1 cup
  • Potatoes 1 cup
  • Black Pepper 1/2 tsp
  • Capsicum (Shimla Mirch) 1 cup
  • Eggs boiled and finely chopped 1
  • Cabbage 2 cup
  • Lettuce (Salad leaves) for garnish
  • Mustard seeds powder 1/2 tsp
  • Cooking Oil as required
  • Honey 2 tbsp
  • Pineapple 1 cup
  • Apple (chopped) 1 cup
  • Gelatin powder 1 tsp
  • Walnut as preferred
  • Pineapple Syrup 1 cup


In a pan add gelatin and pineapple juice. Now dissolve further over heat.

In a bowl add apple, carrot and potato. Add in black pepper, salt, mustard powder and cabbage.
Also add honey, egg and mayonnaise.

Then add geltin powder/pineapple juice mixture.
Mix them together very well. Grease a cake mould with oil. Pour in the salad mixture.

Chill in the refrigerator. Garnish with cucumber slices and salad leaves.

Note: Boil carrots for 6-8 minutes and add a pinch of sugar to avoid loss of colour.

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