Prep Time: 15 minutes

Cook Time: 2 minutes

Servings: 2-3 Servings

Babycorn mushroom salad is a colourful selection of vegetables dressed with a delicious blend of garlic and basil. Break the monotony of having the regular salad by adding variety to your choice of veggies to the flavours that go into the salad dressing. A great way to add fibre to your daily intake.

Whether you want to shed some extra kilos or want to maintain a healthy gut, fibre must be added to your meals in abundance. Raw veggies are a great source of fibre.

Ingredients

• Spring Onion: ½ cup (cubes)
• Fresh mushrooms: ½ cup (sliced)
• Baby corn: ½ cup (blanched and cubed)
• Bean sprouts: ¾cup
• Red & green capsicum:½cup
• Cucumber cubes:½cup

For the dressing

• Garlic:3 cloves (finely chopped)

• Fresh basil leaves:1 tbsp (finely chopped)

• Lemon juice: 2 tsp

• Jaggery powder: 1 tsp

• Rock saltand black pepper powder to taste

• Carrots: 3-4 medium sized (grated)

• Coconut : ½ cup (grated)

• Cold pressed oil: 1 tsp

• Cumin seeds: ½ tsp

• Lime juice: ½ tsp

• Cilantro: ⅓ cup (chopped)

   

Method

For the dressing

• Heat the oil in a non-stick pan, add the garlic and sauté till it browns lightly.
• Add the basil leaves and mix well. Cool completely.
• Add the lemon juice, sugar, salt and pepper and mix well.
• Combine all the ingredients in a bowl and toss lightly. Refrigerate.
• Just before serving, add the dressing to the salad and toss well.
• Serve immediately.
   

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  Eating guide:

• Food group: Vegetables (Raw)
• Veggies, when eaten in raw form are your best friends with every meal. Loaded with enzymes and high water content, they aid digestion. They get absorbed easily by the body, providing health at the cellular level. Add them liberally in your daily meals.
• Rich in fibre, raw veggies consumed as salad facilitate weight loss!

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