Digestion5 min
Winter Mooli Salad with Lemon and Rock Salt
Thin rounds of white radish with lemon, rock salt and a few mint leaves served with the winter meal. Traditionally eaten at lunch; skip at night if it causes gas.
A crisp winter side
Mooli is a classic winter vegetable and goes well with parathas. Thin rounds with lemon, rock salt and a few mint leaves make a crisp, fresh salad that adds fibre to a heavy meal.
Traditionally it is eaten at lunch rather than at night, and in small amounts. Peel if the skin is tough, and leave out the strong top part if it is bitter. This is a food idea, not a treatment.
Ingredients
- 1 small white mooli
- ½ lemon
- Rock salt and 4 mint leaves
How to prepare
- Wash, peel and slice the mooli into thin rounds.
- Squeeze lemon, sprinkle rock salt and add chopped mint.
How to use
- Serve a small plate with the lunch meal.
- Pair with parathas or dal.
Helpful habits
- Choose young, firm mooli for a mild taste.
- Add the salt just before serving.
Precautions
- Skip at night if it causes gas or discomfort.
- People with thyroid problems should ask a doctor about large amounts of raw radish.
- A food idea, not a treatment.
Frequently asked questions
Does mooli cause gas?
- In some people, yes. Eat it in small amounts at lunch.
Can I cook it instead?
- Yes, it is also used in parathas and sabzi.
Is it good for children?
- Small amounts are fine for older children.
