Month: February 2006

This salad looks exquisite, the combination of colours – white, orange, purple and pink where the beetroot juice runs – are unusal, flower-like and mesmerising. No photo for you here though – you will just have to make it and see!

(this recipe serves 3-4 as a large side dish)

Ingredients

1/4 large white cabbage, shredded
2 med-large carrots, peeled and grated
1/2 large beetroot (raw), peeled and grated

(For dressing)
3 tbsp peanut oil
2 tbsp/ freshly juiced orange (half a small one)
dash of lemon juice (exclude if orange is very acidic)
1 tbsp very finely chopped fresh ginger
2-3 drops sesame seed oil
2-3 drops tamari

(To garnish)
1 tbsp each of sesame, sunflower and pumpkin seeds, toasted
1 orange, peeled and broken into segments (which you could peel aswell if you have time on your hands!)

Method – it’s obvious but here it is anyway…

I find grate-ing the carrot and beetroot in a food processor gives the best result in terms of texture/thickness – but grating by hand will do if its all you have. Toss the vegetables together in a large bowl. Whisk all the dressing indredients together then stir into salad. Throw in the toasted seeds and mix again. Serve, decorated with a few whole or half segments of orange. Enjoy!