Raw Vegetable (leftover) Salad!

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Rainbow Salad with Asian Flavours Dressing15

This is without question the easiest meal to get on the table.  At our house, I call it ‘Choose your own adventure’ night or ‘Here’s what’s left in the fridge, fend for yourselves.’ It’s essentially a raw vegetable salad, letting the colour and texture of the veggies themselves be the star attraction!

Sometimes there’s chicken or another meat/fish to shred and add, sometimes not.  It really doesn’t matter!  The success of this meal comes from the base ingredients; the cabbage and the dressing.

(fans of those Changs Dried Noodles might recognise the inspiration for this meal!)

Add some colour and crunch to the base ingredients, smother it in the dressing and devour!

Ingredients:

1 wombok or regular cabbage – finely shredded

3 spring onions – finely chopped

2 carrots – peeled and shredded

1 beetroot – peeled and shredded

Protein –  poached or roasted chicken, fish or a shredded omelette

Crunch –  sesame seeds, pepitas, crushed peanuts, fried shallots etc

Herbs – mint, coriander, etc.

Dressing:

1/4 cup apple cider vinegar

1/4 cup coconut sugar

1 T coconut amino sauce (or sub tamari or soy sauce)

1/2 cup macadamia oil (or sub olive oil)

2 tsp sesame oil.

Rainbow Salad with Asian Flavours Dressing16

 Method:

Prepare all the salad ingredients and set out in bowls for people to serve themselves at the table.

To make the dressing, simply combine all ingredients in a jar and shake well.

Assemble the salad and drizzle with the dressing.

Rainbow Salad with Asian Flavours Dressing15

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