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Rainbow Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: global vegetarian
Ingredients Method

Ingredients
  

Vegetables etc.
  • 1 large carrot
  • 1 large cucumber
  • 1 small yellow bell pepper
  • 1 small red bell pepper
  • 100 grams red cabbage small piece
  • 1/4 cup finely chopped spring onion greens
  • 1/4 cup finely chopped coriander leaves
  • 1-2 green chillies
Dressing
  • 1 tbsp dark soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp maple syrup use honey for non-vegan version
  • pinch red chilli flakes
  • 1/4 tsp finely grated ginger
  • 1 tsp toasted white sesame seeds
Garnish
  • 1/4 cup roasted peanuts
  • few microgreens optional

Method
 

  1. Peel the carrot and cucumber.
  2. Using a julienne peeler or spiraliser, process the carrot and cucumber into thin noodles.
  3. Cut the bell peppers into as thin strips as possible, discarding the core and the seeds.
  4. Chop the red cabbage into very thin slices and separate into thin strips.
  5. Slice the green chillies lengthwise, scrape out the seeds and chop into thin strips.
  6. In a bowl, mix together all the prepped vegetables with spring onion greens and coriander.
  7. Mix all the dressing ingredients well with a fork. Pour over prepared ingredients in the bowl and toss well to coat.
  8. Crush the peanuts coarsely using a mortar pestle. Sprinkle over the salads just before eating.