Raw rainbow salad

Tamara West

If you don’t have a vegetable shredder, either grate the carrot, beetroot and cabbage, or use a vegetable peeler to peel thin ribbons. The cabbage can be shredded by cutting very finely with a sharp knife. Toss the salad with cooked vermicelli noodles to make it into a meal.

Ingredients

2 large	Carrots, shredded (Main)
1 large	Beetroot, peeled and shredded (Main)
2	Spring onions, thinly sliced
1 cup	Purple cabbage, finely shredded
1	Shallot, finely diced
½ punnet	Cherry tomatoes, halved
¼ cup	Mint leaves, torn
¼ cup	Fresh coriander, chopped
2 handfuls	Alfalfa sprouts
1 handful	Pumpkin seeds, and/or sunflower seeds
1 fillet	Salmon, 300-400g, skin off, pin-boned, sliced (optional)

Dressing

1 ½ tsp	Fish sauce
2	Lemons, juiced
1 ½ tsp	Sesame oil
2 Tbsp	Extra virgin olive oil

Directions

1. Toss carrots, beetroot, spring onion, cabbage, shallot, tomatoes and herbs together in a large bowl.
2. Whisk all dressing ingredients together and pour over the vegetables.
3. Divide salad between bowls and top with alfafa sprouts, seeds and slices of salmon if using.