Meal Prep Mini-Series: More Colour Please! Rainbow Salad

I absolutely love colourful food. I mean, who doesn’t? It brings a smile to my face when I open up my lunch or dinner and see some lively and colourful foods looking back at me.

This salad goes best with either chicken or beef. I find fish to be too delicate a protein to pair with the salad, as the salad can overwhelm it with it’s texture and flavour.

The best thing about this salad is that, there’s barely any preparation or much fuss about it! All you need is a food processor, a big bowl to mix it in and a couple of ingredients that you probably have in your fridge and pantry already. Processor, mix andΒ voilΓ !

It can keep refrigerated in a tightly sealed container for about 2-3 days before the salad becomes softened from the dressing, best eaten as fresh as possible.

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Ingredients:
1/3 head savoy cabbage
1/3 head red cabbage
3 medium carrots, peeled
1 stalk celery
1/2 walnuts, crumbled
1/4 cup roasted pepitas (pumpkin seeds)
Optional: 1/4 cup Golgi berries

Dressing:
3 limes
1/2 cup safflower oil*
2 tbsp honey
pinch of salt & pepper

*I find neutral flavoured oils work best, however a lightly flavoured oil would also be delicious. Extra virgin olive oil may be too strong.

Equipment:
Food processor
Large bowl
Medium bowl

Directions:

  1. Add cabbage, carrots and celery to the food processor using the shredding blade, can also be done with a mandoline or a sharp knife.
  2. To make the dressing juice the limes and mix with oil, honey, salt and pepper in a medium sized bowl. Thoroughly mix to combine the dressing.
  3. Add the shredded veggies to a large bowl along with the dressing, toss to combine.
  4. Top with walnuts and pepitas for added crunch and deliciousness!
  5. Portion & enjoy!
I enjoyed this delicious salad with some baked chicken with smoked paprika and melange of cooked grains.
I enjoyed this delicious salad with some baked chicken with smoked paprika and melange of cooked grains.
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