In a large bowl, combine an assortment of raw shredded or thinly sliced veggies (about 3-4 large handfuls). Suggestion: purple cabbage, carrots, beetroot. Cut a medium sized cucumber into small cubes and add to the salad.
If you are able to get your hands on some FRESH coconut, add some freshly grated coconut (look for bags of the stuff frozen, it will change your cooking game forever) to the salad. Toss everything well.
In a small frying pan, warm up a bit of cold-pressed rapeseed or (or canola) oil and toss in a sprinkling of black mustard seeds, a pinch of hing or asafoetida, a few fresh curry leaves and a finely chopped green chilli. Immediately pour the oil mixture over the veggies and coconut.
Add the juice of at least one lemon (lime or even orange!), loads of fresh coriander and a bit of salt.
Garnish with sprouted mung beans and fresh pomegranate seeds!