Road trips can be tiring and long. Sometimes, certain routes may also have a dearth of good road side eateries or dhaabas along the highway. This can lead to unsaturated hunger pangs throughout your road trip. Even if you get down to grab a bite from a dhaaba on a highway, the doubt of hygienic food being served at a road side eatery is quite gripping, especially amid a pandemic. In such situations what should a foodie do? Answering this question was actress Sonnalli Seygall of the Pyaar Ka Punchnama fame recently. En route a road trip, Sonnalli took to her social media and posted a photo of a healthy salad kept on her lap. The salad had nourishing veggies like cucumber, tomatoes, onions, capsicum and some seeds. The actress had captioned the click, “Health tip - Pack home food when on a long road journey, to avoid eating outside food.”

Sonnalli is easily one of the biggest foodies of Bollywood and her social media feed is the ultimate proof of this. An interesting photo that the actress recently posted was of a floating breakfast by the pool, that she was seen enjoying with her mother. The elaborate spread in the floating tray included drinks, fruits like watermelon, dragonfruit, oranges, apples, berries etc, donuts, breads, eggs, sausages and more. Another post that tempted all of us as soon as we saw it, was a photo of Sonnalli enjoying Vietnamese coffee and a matcha cake. She captioned this post, “Things that make my life perfect ~ Coffee, Cake & Dogs. This #VietnameseCoffee + #MatchaCake is something I can eat forever.” 

If you’re looking for a delicious salad recipe to take on your road trip, you may want to try your hands at this Thai Veg Salad recipe by Chef Kunal Kapoor: 


For Dressing:

  1. 1tsp Garlic chopped
  2. A pinch of Salt
  3. 3 tbsp Gur (Jaggery)
  4. 2tsp Ginger chopped
  5. 3 tbsp Lemon juice
  6. 2tbsp Soya sauce
  7. 1 tbsp Chilli sauce
  8. 1tbsp Peanut Butter 
  9. 1tbsp Sesame oil

For Salad:

  1. 2 cups Mango sliced
  2. 1 cup Cabbage (shredded)
  3. 1/2 cup Capsicum sliced
  4. 1 cup Purple cabbage (shredded)
  5. 1 cup raw papaya shredded 
  6. 1 cup carrot juliennes 
  7. ½ cup Spring Onions chopped 
  8. Handful Mint leaves
  9. A pinch Salt
  10. 2 tbsp Lemon juice
  11. 1 tbsp Sesame (toasted) 


  1. To prepare the Thai dressing for the salad, put the garlic in a meter pestle and pound it with a little salt to make it into a paste. Add this paste to a bowl and then add in some jaggery, ginger, lemon, soya sauce, chilli sauce, peanut butter and a dash of sesame oil. Whisk the mixture well enough to make a dressing.
  2. Next, mix together all the fruits and veggies and add some salt and lemon juice to it. Pour the dressing over the salad and toss them well together. Portion out the salad in a platter and garnish with toasted sesame and serve.