Rainbow Salad
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
A fresh, vegan salad made with seasonal vegetables and joint supporting oils. Enjoy with an 'Indian Summer' barbecue, as lunch or as a side dish to Taifun sausages or tofu.
Preparation
1. Prepare the salad by shredding the cabbage, grating the carrot, finely chopping the pepper, and adding to the whole baby spinach leaves and parsley.
Add the dressing, toss the salad well and serve.
Courtesy of Viridian
Preparing the Dressing
2. Prepare the dressing in a small bowl. Finely chop the garlic, add a pinch of salt and all the other wet ingredients.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Rainbow Salad
Ingredients
- 1 carrot
- 1 handful of baby spinach
- 1/2 red pepper
- 2 slices of red cabbage
- Small handful of parsley
- For the Dressing:
- 1 clove of garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Viridian Joint Omega Oil
- 1 teaspoon honey
- 2 teaspoons dark soy sauce
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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