Rainbow slaw salad

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Serves: 8

Category: Salads

Ingredients:

  • 2 large beetroots grated
  • 2 large carrots, grated
  • 1 apple, grated
  • 4 spring onions, finely sliced, white and green part
  • 3 cups cooked quinoa (1 ¼ cups uncooked)
  • 1 cup roughly chopped mint leaves
  • 1 cup roughly chopped parsley
  • 1 cup roughly chopped coriander

Dressing:

  • 3 teaspoons finely grated ginger
  • ½ cup lemon juice (2 lemons)
  • ? cup olive oil
  • 2 teaspoons honey
  • Salt and pepper to taste

Method:

  1. Shake all dressing ingredients together in a jar. Put dressing aside for flavours to develop.
  2. Combine all salad ingredients in a bowl, dress and toss
  3. Optional: Serve in bowls with a dollop of yoghurt Sprinkle with pepita seeds seeds.

Quinoa can be replaced with couscous or brown rice for a cheaper option; celery or fresh fennel and currants also work well. This salad is delicious served in a wrap or burger with chicken, fish, meat patty or ham.

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