Fresh Organic Rainbow Salad
Ingredients
- 4 organic English cabbage leaves ~100g, thinly sliced
- 4 organic red cabbage leaves ~100g, thinly sliced
- 100g organic Australian pumpkin, peeled and grated
- 50g organic Tuscan kale, thinly sliced
- 50g organic pea sprouts
- 1 pkt organic asparagus and baby corn, thinly sliced
- 1 organic Japanese cucumber, thinly sliced
- 100g organic cherry tomatoes, cut into segments
Methods
- Wash all the vegetables and process as described above.
- Gently place all the sliced and grated vegetables into a large bowl except the
Tomato segments:
- Mix carefully, then add the tomatoes.
- Serve with desired organic extra virgin olive oil dressing.
