Salad with Vegan Mayonnaise | How to make Salad with Vegan Mayonnaise

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

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 🙂 

Salad with Vegan Mayonnaise

Course Appetizer, Salad, snacks
Cuisine English
Keyword Healthy Mayonnaise, Healthy Salad, Vegan Dressing in Salad, Vegan Mayonnaise
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 536 kcal

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

Nutrition Facts
Salad with Vegan Mayonnaise
Amount Per Serving
Calories 536 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 6g38%
Sodium 1218mg53%
Potassium 1048mg30%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 20g22%
Protein 15g30%
Vitamin A 5945IU119%
Vitamin C 120mg145%
Calcium 98mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.