In general, I use this formula for the raw veggie salad.
1 part = 50 gms
1 part = 50 gms
Base:
- 1 part sprouts
- 2 parts of a creeper or climber variety vegetable. Grated or very finely chopped. This would be typically, anything that ends in a 'gourd' - (bitter gourd is an exception :) Bottle gourd and Snake gourd taste good. So do Chayote/Chow-chow and Flat beans. All these veggies are alkaline and provide a good amount of fiber. Pick your favorite.
- 1 part of one of these - grated or finely chopped.
- carrots
- beans
- beets
- turnips
- cabbage
- broccoli
- baby corns
Seasoning:A mix of these 4
Mix the seasoning to the base and set aside for 20 minutes. - Finely chopped cilantro or basil to taste
- Finely chopped tomatoes - 2 medium sized per person may be a good start
- Fresh coconut gratings or a dash of lime but not both
- One tea spoon of ginger juice per person
Let's try eating without salt n pepper and see if we really need it!
Variations:
- Adding 2 Table spoons of grated radish per person will perk up the salad.
- Those who have access to gooseberry can add it for a more salty flavour.
- Instead of sprouts, you can add a third vegetable or greens or fresh peas to the base.
- In summer, adding cucumber to the seasoning makes the salad more juicy.
- In winter, finely chopped onions can be added if you like that flavor.