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