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Home > Recipes > Raw rainbow salad

Raw rainbow salad
( SERVES 4 )

Nadia Lim

Publication: Bite

Bite

Ratings: 1.0 / 5 FROM 2

Raw rainbow salad

Photo by Tamara West

1.0 / 5 FROM 2

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.

Ingredients

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)

Dressing

1½ tsp Fish sauce
2 Lemons, juiced
1½ tsp Sesame oil
2 Tbsp Extra virgin olive oil

Directions

  1. Toss carrots, beetroot, spring onion, cabbage, shallot, tomatoes and herbs together in a large bowl.
  2. Whisk all dressing ingredients together and pour over the vegetables.
  3. Divide salad between bowls and top with alfafa sprouts, seeds and slices of salmon if using.
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https://www.eatwell.co.nz/recipe/8583/Raw-rainbow-salad/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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