Raw rainbow salad - Eat Well Recipe - NZ Herald (2024)

Raw rainbow salad - Eat Well Recipe - NZ Herald (1)

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Tamara West

Raw rainbow salad - Eat Well Recipe - NZ Herald (2)

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Nadia Lim

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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 largeCarrots, shredded (Main)
1 largeBeetroot, peeled and shredded (Main)
2Spring onions, thinly sliced
1 cupPurple cabbage, finely shredded
1Shallot, finely diced
½ punnetCherry tomatoes, halved
¼ cupMint leaves, torn
¼ cupFresh coriander, chopped
2 handfulsAlfalfa sprouts
1 handfulPumpkin seeds, and/or sunflower seeds
1 filletSalmon, 300-400g, skin off, pin-boned, sliced (optional)

Dressing

1 ½ tspFish sauce
2Lemons, juiced
1 ½ tspSesame oil
2 TbspExtra 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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