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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Rainbow Salad

Serves: 4|Prep: 10 min

Vegan Gluten Free

Serves: 4|Prep: 10 min

My fresh Rainbow Salad is not only eye-catching, but it’s easy to prep in advance, making it the perfect salad for when you have guests over or even those pesky lunchboxes.


The mix of fibre-filled beetroot and beta-carotene from the carrots means this crunchy salad is packed with antioxidants for healthy skin and can help lower blood pressure too. Who knew? Top it off with some pomegranate seeds for that ‘pop’ of flavour and a zesty dressing, and you have a guaranteed crowd pleaser!

Ingredients

Method


1 cup purple cabbage, finely grated
1/2 cup kale, finely sliced
1/2 medium kohlrabi, finely grated
2 large carrots, peeled and finely grated
1 large beet, grated
1 medium red apple, peeled and finely grated
1/2 cup blueberries
1/4 cup pomegranate seeds
1/4 cup fresh mint, finely sliced
1/4 cup fresh coriander, finely sliced (optional)

DRESSING:
Juice and zest of 1/2 an orange
2 tbs pomegranate molasses or maple syrup
1/2 tsp cold-pressed sesame oil
1/4 cup macadamia nut oil or olive oil
sea salt and pepper
1. Place all salad ingredients in a large bowl.
2. For the dressing, add all ingredients to a small jar, put lid on top, shake and pour over salad.
3. Mix thoroughly to combine.


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