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© Amway

Rainbow salad


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:

  1. 5-Piece Knife Set

  2. Mixing Bowl Set


  1. 250 g carrots, peeled and cut into 1 cm pieces

  2. 370 g cauliflower, cut into small florets

  3. 285 g broccoli, cut into small florets

  4. 225 g pear, cored and cut into 1 cm pieces

  5. 250 g beetroot, peeled and cut into 1 cm pieces

  6. 100 g olive oil

  7. 30 g apple cider vinegar

  8. 1 ripe mango, peeled and sliced

  9. Juice of 1 lime

  10. 1 shallot, peeled and finely sliced

  11. 1 tsp salt

  12. ½ tsp black pepper

  13. 30 g coriander, finely chopped


  1. Combine the prepared carrots, cauliflower, broccoli, pear and beetroot in the large mixing bowl.

  2. 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.)

  3. Pour the dressing over the prepared vegetables, mix well, and serve.

Download this recipe here as PDF / ePub

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