Raw rainbow salad
( SERVES 4 )
Photo by Tamara West
If you don’t have a vegetable shredder, either grate the carrot, beetroot and cabbage, or use a vegetable peeler to peel thin ribbons. The cabbage can be shredded by cutting very finely with a sharp knife. Toss the salad with cooked vermicelli noodles to make it into a meal.
|2 large||Carrots, shredded|
|1 large||Beetroot, peeled and shredded|
|2||Spring onions, thinly sliced|
|1 cup||Purple cabbage, finely shredded|
|1||Shallot, finely diced|
|½ punnet||Cherry tomatoes, halved|
|¼ cup||Mint leaves, torn|
|¼ cup||Fresh coriander, chopped|
|2 handfuls||Alfalfa sprouts|
|1 handful||Pumpkin seeds, and/or sunflower seeds|
|1 fillet||Salmon, 300-400g, skin off, pin-boned, sliced (optional)|
- Toss carrots, beetroot, spring onion, cabbage, shallot, tomatoes and herbs together in a large bowl.
- Whisk all dressing ingredients together and pour over the vegetables.
- Divide salad between bowls and top with alfafa sprouts, seeds and slices of salmon if using.