I first had this salad at a vegan potluck some years ago. It tasted so wonderful that I immediately resolved to prepare it at home and taught Hari the recipe. Hari has evolved the recipe several notches so that the ingredients vary quite a bit from the original that I taught him. It also appear.s redder as he has added beetroot. However, the basic principle remains the same.
I had guests for lunch the day before yesterday and Hari had made this salad. It was a hit with everyone requesting me to post the recipe on the blog. I am posting the original recipe. The picture will vary a bit from the original recipe. That is because Hari uses whatever vegetables that he has conveniently available rather than stick to the original. And it continues to taste wonderful. But follows the original recipe in all other aspects.

Ingredients
2 carrots
1/4 head of broccoli
1/2 zucchini
2-3 cucumber
8-10 French beans
Juice of 1/2 a lemon
A handful of garbanzo beans (chole, konda kadalai), boiled
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
For The Dressing
10 cashew nuts, soaked
1 tbsp garbanzo beans, boiled
1 tsp mustard sauce (I just grind the mustard with a little water)
Juice from 1-2 lemons
1/2 tsp black pepper powder
1 green chilli
Salt to taste
Method
Dice all the vegetables into chunky cubes
Steam broccoli, carrots and beans till done, but crunchy
Transfer everything to a bowl
Set aside
To prepare the dressing, add the cashew nuts, garbanzo beans and green chilli to a blender
Grind to a fine paste adding lemon juice and a little water
Add salt to taste
Set aside
Grind the mustard to a paste (if not using pre-prepared mustard sauce)
Mix the ground cashew/garbanzo beans paste and mustard paste
Add freshly ground pepper powder
Add to the chopped vegetables
Toss everything together
Serve at room temperature
Enjoy!