Salad with Vegan Mayonnaise

Salad with Vegan Mayonnaise

Salad with Vegan Mayonnaise is what everyone would love. While store bought mayo is loaded with transfat , this one is super healthy and yet yummy.

Easy
Prep 5 min
Cook 10 min
2 servings
Cuisine English

Salad with Vegan Mayonnaise is an extension to the recipe I tried for Vegan Mayonnaise, specially because the other way to use it would have been over the sandwich. I will soon try that too for my son. Let us see if he likes it too for he mostly enjoys the Paneer Spread which I make. Well for this Salad with Vegan Mayonnaise , I and my better half enjoyed it for breakfast. He felt it was quite succulent and still had a crunchy bite. For those who want to keep this as 100% raw, considering I blanched and sauted for 30 secs, can do that too.

Beauty of this Salad with Vegan Mayonnaise is that you can make your choice of variations in the recipe as long as the vegetables are concerned but stick to the dressing. Still the change in vegetables will give you a new feel of the Salad. In fact if you all some tofu or even boiled chick peas it would take the taste to next level.

I hope you enjoy trying this Salad with Vegan Mayonnaise and do share your feedback with me :)

Ingredients

  • 1 cup Blanced Broccoli
  • 1/2 cup Diced Carrots
  • 1 cup Diced Zucchini
  • 1/2 cup Diced Capsicum
  • 2 tbsp Pomegrante
  • 1 cup Cashew
  • 1 Lemon
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Oregano
  • 1 tbsp Garlic (Optional)
  • 1 tbsp Honey (Optional)
  • 1 tbsp Coriander leaves

Instructions

  1. 1

    For the mayonnaise first soak the cashew for 2 to 3 hours and then blend them with 1 tbsp of lemon juice, salt, black pepper and oregano. You can add garlic if you like the pungency but otherwise too this tastes great and stays in refrigerator for 4 to 5 days.

  2. 2

    For lightly saute (30 secs) all the vegetables in 1 tsp of olive oil and add in a big bowl. If you want you can add some raw onions too.

  3. 3

    Take a small bowl and add the cashew mayo, salt, pepper, coriander leaves, olive oil, lemon juice and olive oil and mix well. If you want little sweetness then add honey too.

  4. 4

    Mix the dressing in the salad and give it a toss and keep it covered in fridge for and hour. This allows the salad to marinate with the dressing and you get to enjoy the flavours well.

  5. 5

    After an hour take it out of fridge and serve for breakfast or any meal.

Nutrition Facts

Per serving

Calories 536

% Daily Value*

Total Fat 36g 46%
Saturated Fat 6g 30%
Sodium 1218mg 53%
Total Carbohydrate 48g 17%
Dietary Fiber 7g 25%
Total Sugars 20g
Protein 15g 30%
Potassium 1048mg 22%
Calcium 98mg 8%
Iron 6mg 33%
Vitamin A 5945mcg 661%
Vitamin C 120mg 133%

* Percent Daily Values based on a 2,000 calorie diet.

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