Easy raw food snacks to make in minutes
July 11, 2019 | 10:49 AM
by Oneza Tabish


This quick to prepare sandwiches make a perfect snack or light lunch with the goodness of carrot and cabbage.


• 6 bread slices

• 1/4 cup mayonnaise

• 1/4 cup grated carrot

• 1/4 cup shredded cabbage

• 1 tsp black pepper powder

• Salt as per taste


• Take all the ingredients except bread in a bowl and mix well.

• Apply some butter on the bread slices with the edges cut.

• Spread spoonful of veg-mayo mixture on the bread slices.

• Place bread slice above the other and cut into triangle/square and serve with ketchup.


These are perfect as appetisers with fresh cucumbers rolled around a delicious feta cheese stuffing.


• 1 cucumber

• 1/4 cup feta cheese, crumbled

• 1 tablespoon red bell pepper, diced

• 1 tablespoon onion, diced

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/2 teaspoon mixed dried herbs


• In a small bowl, combine the feta cheese, bell pepper, onion, black pepper, garlic powder, and dried herbs. Set aside.

• Using a sharp knife, cut the cucumber lengthwise into thin slices.

• Place a spoonful of the feta mixture onto each piece of cucumber and roll. Secure with toothpick.


This healthy snack is made with sprouted moong,onions, tomatoes and a mix of sweet and tangy chutney.


• 2 cups green moong ( green gram) sprouts

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 2 tsp chaat masala powder

• 2 tbsp lemon juice

• 1/2 tsp black salt

• 1 tsp dry mango powder

• 2 sprig mint leaves, finely chopped

• 1/2 bunch coriander leaves, finely chopped

• 1 tsp mint chutney

• 1 tsp tamarind chutney


• In a mixing bowl add the sprouts, onion, tomato, coriander leaves, chaat masala, lime juice, black salt, and dry mango powder.

• Add a teaspoon of both the chutneys. Mix all the ingredients well.

• Serve the chaat topped with both the chutneys and garnished

with mint leaves.


This Thai fruit salad is hot and spicy with lots of fruits and some bird’s eye chillies.


• 1/2 cup guava

• 1/2 cup green apple

• 1/2 cup red apple

• 1/2 cup pineapple

• 1/2 cup cherry tomatoes

• 1/2 cup seedless grapes

• 4 birds eye chillies

• 3 tablespoon fresh lime juice

• 2 tablespoon soya sauce

• 2 tablespoon brown sugar


• Cut the fruits into bite-sized pieces.

• With a mortar, pound the chillies until they are well broken up.

• Mix in the soya sauce, sugar and lime juice into the mortar. Keep pounding until the sugar dissolves and the dressing is smooth.

• Toss the fruits together in a large bowl. Gently stir in the dressing coating the fruits and mix well. Serve with lime wedges, garnished with fresh mint.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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