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
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


  • 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.
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