Mohini Gill’s mixed vegetables salad is a vibrant, nutrient-rich dish that balances crunch, spice, and a hint of sweetness. Finely chopped cabbage and grated carrots form the fresh, crisp base, while grated coconut and powdered peanuts lend body and nutty depth. Chopped onions and green chillies bring a sharp bite, complemented by the mellow softness of boiled peas. A tempering of mustard seeds and asafoetida adds a gentle, earthy aroma, tying the salad to Indian culinary tradition. Chopped coriander leaves and lemon juice brighten the flavors, while a touch of date paste introduces natural sweetness that rounds off the spice and tang. Light, oil-free, and brimming with textures, this salad not only delights the palate but also offers a wholesome, balanced nourishment, making it a perfect choice for a refreshing meal or a festive side.

ingredients
3 cups fresh green cabbage
2 grated carrots
1/2 freshly grated coconut
1 onion, chopped fine
3 green chillies, chopped fine
1 cup boiled peas
1 tbsp chopped coriander leaves
Juice of 1 lemon
1/2 cup peanuts, toasted and powdered
1/2 tsp mustard seeds
A pinch of asafoetida
Salt and date paste to taste
Method
Chop the cabbage fine and mix with all the other vegetables
Pour the lemon juice over it
Add salt, date paste and powdered groundnuts
Mix well
Set aside
Heat a small wok and add mustard seeds
When they begin to splutter, add asafoetida
Keep flame low
Add to the salad
Mix well
Garnish with chopped coriander leaves and fresh coconut shavings
Serve at room temperature
Enjoy!