When you’re asked to bring the salad, this is your ticket. A texturally layered (and extra colourful) take on the classic that’ll have your guests going in for seconds — and probably thirds!
You will need
Serves 4
- 1 bunch rainbow chard
- 1/4 red cabbage, shaved
- 1/4 green cabbage, shaved
- 10 green beans, finely chopped
- 3 yellow beetroots, julienned
- 1/2 red onion, thinly sliced
- 20g currants
- 20g roasted slivered almonds (optional)
For the dressing:
- 5 tablespoons coconut yoghurt
- 1 lemon, juice only
- 30ml extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper
Recipe: Simon Toohey
Directions
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Step 1
Add the rainbow chard, red and green cabbage, beetroot, onions and green beans in a bowl and mix around.
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Step 2
In a separate bowl add coconut yoghurt, lemon juice, olive oil, Dijon mustard and vinegar along with salt and pepper.
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Step 3
Pour the dressing onto the veggies. Add the currants and almonds and mix well. Finish with salt and pepper again and serve.
Recipe: Simon Toohey
