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!
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.
We are using cookies to give you the best experience on our site. Cookies are files stored in your browser and are used by most websites to help personalise your web experience.
By continuing to use our website without changing the settings, you are agreeing to our use of cookies.