Recipe:

Rainbow Slaw

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 thirds!

Preparation time Prep: 25 mins
serves
4
Skill level Easy Peasy

You will need:

  • 1 bunch rainbow chard
  • ¼ red cabbage, shaved
  • ¼ green cabbage, shaved
  • 10 green beans, finely chopped
  • 3 yellow beetroots, julienned
  • ½ red onion, thinly sliced
  • 20g currants
  • 20g roasted slithered almonds
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:

  • 1Add the rainbow chard, red and green cabbage, beetroot, onions and green beans in a bowl and mix around.
  • 2In a separate bowl add coconut yoghurt, lemon juice, olive oil, Dijon mustard and vinegar along with salt and pepper.
  • 3Pour the dressing onto the veggies. Add the currants and almonds and mix well. Finish with salt and pepper again and serve.
Did you enjoy this recipe?
Nah not my cup of tea

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