Ingredients Equipment
Lettuce Tefal Grater
Carrot Sieve
Red Cabbage
Red bell pepper
Hi friends,
I present to you the easiest but more nutritious recipe....... Vegan Assorted Vegetables Salad.
I decided to keep it so simple this afternoon because it has been such a very busy morning. But please don’t ask me WHY! This is the easiest recipe you can put up within seconds without any stress.
I have a great attestation to make about this vegan assorted vegetables salad, and it is the fact that non-greenish vegetables are preferably used for its preparation. Popularly used green vegetables for this salad include lettuce, carrots, bell peppers, onions, spring onions and celery.
The crunchy nature of this salad especially when freshly prepared will cause your taste gland to remain actively alerted. Salad is a dish made up of small particles of raw or cooked food items combined with a sauce and often served cold.
In my admiration, I never miss salad in my diet at least twice or thrice a week, as in seriously….... I would be uncomfortable if I miss having my salad once, but sadder if twice in a week.
It tastes so good, maintains a crunchy and fresh nature but most importantly, sets within seconds. When you prepare it in the right way, it goes down through the oesophagus so easily and calmly just enough to help the Gastrointestinal system or digestive system in the digestion and absorption of the right nutrients into the body systems.
This is what I deem winning, in the sense that it starts its process of digestion right from the mouth even while you are still chewing it. Afterwards, it is broken down and the partly digested food travels down to the stomach through the esophagus where it is stored for few hours before being transformed into a liquid-like form known as chyme. The enzymes in our stomach begins to breakdown the proteins from the salad into microscopic chunks known as amino acids. Also other nutrients from the salad are broken down into simpler form in other parts of the digestive system.
Later, the stomach empties the liquefied vegetable salad into the small intestine through the pyloric valve where the nutrients from the salad are absorbed for the maintenance of healthy body system. The undigested food particles such as fiber, water, and small intestine secretions are then temporarily stored in the rectum before being expelled from the body through the anus.
Waoh, what a long ride through the digestive process…...
Most salads are usually served cold, however some can be served warm. Salads are served at any point during a meal as a side dish, desserts, palate cleanser, main meal or appetizer.
Commonly used raw vegetables for salad include lettuce, cucumbers, carrots, peppers, banana, avocado, onions, tomatoes, spring onions, celery, cabbage, radishes, olives. Other items used for salad which requires boiling are mushrooms, cauliflower, broccoli, shrimp, artichoke hearts, green beans, cooked eggs, cooked chicken, cooked meat, croutons, cheeses and tuna.
Lest I forget, it is imperative to emphasize that eating salad is highly recommended for healthy body systems, it also adds up to the much advocated 5-A-DAY program by the World Health Organisation.
Studies suggest that salad aids in fighting cancer, good for building up of human cells and ideal for normal weight maintenance. Salad is a good source of vitamin A, vitamin B6, vitamin B12, vitamin C, Iron, Magnesium, Calcium and potassium.
To keep the list short, vegan assorted vegetables salad does not require any specific salad vegetables for usage , however it is optional to use any salad vegetables and ingredients of choice.
I hope you enjoy eating salad much as I do! Cheers.
Ingredients:
- 2 grated carrots
- 1/2 thinly cut lettuce
- 1/4 sliced red cabbage
- 1 diced red bell pepper
Instructions:
- Add salt to the listed ingredients and wash properly.
- Turn into a sieve to drain out water.
- Then mix all the vegetables together.
- It is optional to serve the salad with dressings, creams or mayonnaise.
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