Ingredients:

 Cabbage julienne : 50 gm
 Carrot julienne : 100 gm
 Red bell pepper julienne : 50 gm
 Yellow bell pepper julienne : 50 gm
 Purple cabbage julienne : 50 gm
 Coriander leaves : 50 gm

For green sauce :

Spinach : 30 gm
Capsicum : 20 gm
Cashew nuts : 20 gm
Ginger : 0.03 gm
Garlic : 0.03 gm
Salt : 02 gm
Lemon juice : 5 gm
Blend all together in smooth paste and keep

Curry dressing :

Coriander powder : 20 gm
Asafoetida powder : 3 gm
Turmeric powder : 1 gm
Cumin powder : 2 gm
Dried fenugreek leaves powder : 2 gm
Coriander leaves : 20 gm
Coconut grated : 50 gm
Tomato diced : 100 gm
Raisins : 30 gm
Tamarind : 20 gm
Curry leaves : 5 gm
Lemon juice : 3 ml
Salt : 10 gm