Rainbow salad with almondsNovember 20, 2013
The more colourful your meal the better – enjoy this deliciously nutritious number!
Ingredients for two people
|2 tbs||apple cider vinegar (or red wine vinegar)|
|2 tbs||olive oil|
|1 tbs||worcestershire sauce (optional)|
|1 tsp||dijon mustard|
|1/2 head||cabbage, grated|
|1/2 cup||parsley, finely chopped|
|40 g||slivered almonds|
For the dressing
Colour is a beautiful thing, this rainbow salad will not only please your taste buds but your visual senses as well! This one is nice and easy to put together and will yield delicious results. We highly recommend trying to get your hands on the apple cider vinegar to complement the apples.
In a small bowl, whisk together the lemon, vinegar, olive oil, worcestershire, tobasco, and dijon mustard, taste and adjust seasoning accordingly. If you don’t have all of these pantry items you can easily make the dressing by subbing a few out, remembering to balance your sweet/sour/salty ratios is key to a good dressing.
For the salad
Place the grated cabbage, apple, and carrot into a large salad bowl. We don’t want to put the beetroot in just yet because it’s dominant purple is going to drown everything else out! Add in the mint, parsley, and almonds then toss well to combine. Once you are ready to serve, grate in the beetroot and toss through gently.
Divide the rainbow salad between plates and get that salad dressed with the beautiful garment that you’ve left marinating.
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