1 cup grated carrot
¼ cup red cabbage julienne
¼ cup cabbage julienne
½ cup red and yellow bell peppers julienne
coriander or parsley to garnish
½ cup cashews ( soaked for 2 hours)
2 tbsp onion chopped
1 tsp yellow mustard to taste
½ tsp minced garlic
1 tbsp lemon juice
⅓ tsp cracked pepper
Black salt to taste
Blend the dressing ingredients except the water. Add water a little at a time to make a smooth paste like a mayonnaise.
Mix well into the vegetables and let them marinate till cabbage is tender. Garnish and serve.
Use it as a sandwich or wrap spread, or as a dip with vegetable crudiites.
Variation – You could also use silken tofu instead of cashew nuts.
Storage – Store the mayonnaise in a glass container in the refrigerator. Use within 4-5 days.