Crunchy Raw Vegetable Salad

Prep Time: 20 to 25 min
Serves: 3

Ingredients

1. Onion (thinly sliced) - 1 medium sized
2. Carrots (finely grated) - 1/2 cup
3. Cabbage (shredded) - 1/2 cup
4. Cauliflower florets (finely grated) - 1/4 cup
5. Radish (thinly sliced) - 1/4 cup
6. Cucumber (finely grated) - 1 small sized
7. Capsicum (thinly sliced) - 1 small sized
8. Tomato (finely sliced) - 1 medium sized
9. Raw mango (finely grated) - 1/2 cup

For the vinaigrette/dressing

1. Extra virgin olive oil - 1 tbsp
2. Lemon juice - juice of half lemon
3. Salt - to taste
4. Sugar - 1 tsp

To garnish

1. Scallion/Spring onion greens (finely chopped) - 2 tbsp
2. Cilantro (finely chopped) - 2 tbsp

For seasoning

1. Vegetable oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Broken dry red chillies - 4
4. Asafoetida powder - 1/4 tsp

Method

1. Combine all vegetables in a mixing bowl.
2. Prepare the vinaigrette by whisking together all the mentioned ingredients in another bowl.
3. Heat vegetable oil in a tadka ladle, add mustard seeds & let it splutter.
4. Add dry broken red chillies & asafoetida powder; saute for few seconds; switch off gas & set aside.
5. Add vinaigrette and the seasoning to the vegetables; toss gently.
6. Adjust salt, sour & sweet taste accordingly.
7. Garnish with finely chopped spring onion greens & cilantro.
8. Serve either chilled or at room temperature.

NOTE

• Always add the salad dressing just before serving.
• Can also add steamed sweet corn kernels.
• Can include black pepper powder to the vinaigrette if you do not prefer the seasoning.
• I generally do not like the taste of Mayonnaise in vegetable salads when served along with rice at lunch; can add two to three tablespoons of Mayonnaise if desired.