About three months ago, my doctor told me two important things.
1. To make a salad the largest part of my lunch and dinner. In fact, she recommended that it should form about half my meal
2. I should chew on my meals. Till then, I used to gobble up my food and any meal was over in about 5 minutes. I have now trained myself to chew and stretch the meal to about 20 minutes.
As a result of this, my blood sugar immediately fell to normal limits. Was I delighted?
So, the relentless search for salad recipes became an integral part of my evenings. It was on one of these expeditions that I came across this simple recipe from the iconic late Tarla Dalal. There was some work in customising the recipe to WFPB conformity. The end result was more than just pleasing!
3/4 cup shredded cabbage (I blanched the cabbage as I an wary of using it raw)
1/2 cup carrots, julienned
1/2 cup sliced capsicum (green bell pepper)
1/4 cup sliced onions
1/2 cup vegan mayonnaise
Salt to taste
Combine all the ingredients in a deep bowl
Refrigerate for at least an hour