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!

Ingredients
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
Method
Combine all the ingredients in a deep bowl
Toss well
Refrigerate for at least an hour
Serve chilled
Enjoy!