Rainbow salad
Recipes
A fresh, tangy salad using that will add zest to any light meal or picnic – and it’s so easy to prepare!
iCook products used:
5-Piece Knife Set
Mixing Bowl Set
Ingredients:
250 g carrots, peeled and cut into 1 cm pieces
370 g cauliflower, cut into small florets
285 g broccoli, cut into small florets
225 g pear, cored and cut into 1 cm pieces
250 g beetroot, peeled and cut into 1 cm pieces
100 g olive oil
30 g apple cider vinegar
1 ripe mango, peeled and sliced
Juice of 1 lime
1 shallot, peeled and finely sliced
1 tsp salt
½ tsp black pepper
30 g coriander, finely chopped
Method:
Combine the prepared carrots, cauliflower, broccoli, pear and beetroot in the large mixing bowl.
To make the dressing: place the olive oil, apple cider vinegar, mango, lime juice, shallot, salt, pepper and coriander in a food processor or blender. Pulse 5–6 times to blend. (If you don’t have a food processor or blender, mash the mango in the medium mixing bowl until it forms a smooth paste. Then whisk in the other dressing ingredients until combined.)
Pour the dressing over the prepared vegetables, mix well, and serve.
