Recipe Title : Rainbow Salad with Vegan Mayo Dressing

Nipa Mangat

(Serves 2)


1/2 cup cabbage, shredded.

1/2 cup purple cabbage, shredded.

1⁄2 cup julienned capsicum.

8-10 baby corn cut into 1⁄2-inch pieces/ 1⁄2 cup corn, steamed.

1⁄4 cup julienned red pepper.

1 tbsp chopped coriander, for garnish.

Ingredients for the dressing:

1⁄2 cup cashews, soaked for 4-6 hours.

1⁄2 medium sized red pepper, cut into cubes.

2 tbsp lemon juice.

1 tsp mixed herbs as per taste (basil, parsley, black pepper etc).

1 tsp powdered unrefined salt.


In a bowl mix all the salad ingredients. Keep it aside.

In a blender, add all the dressing ingredients. Blend the dressing adding 2-3 tbsp of water at a time to make it of pourable consistency. Adjust seasoning as per taste.

Drizzle the dressing over the salad and mix well.

Garnish with coriander and serve!

About Author

Nipa Mangat is a strong, multi-talented woman. This mother of two teenagers (plus one dog) runs half marathons, paints, dances, practices yoga and works out. She turned vegan out of her compassion towards animals, for she has always been a believer in the fact that their lives and rights should be protected.

The pivotal point in her vegan journey was when she did a certified whole food plant-based nutrition course with E-Cornell. Nipa is now a facilitator with SHARAN, where she combines advocacy for animal rights and her love for wholesome nutrition. She actively learns and teaches the ideals of a whole food plant-based lifestyle. Inspired by her big steps towards health and happiness, her children have also adopted the same lifestyle. She has big dreams for the future of health and wellness in her country and beyond!