RAINBOW SALAD

Ingredients

• 180 g Large carrots, washed and peeled
• 400 g Cucumber, peeled, sliced
• 180 g Red cabbage, cored, shredded
• 150 g Bell pepper, red, sliced
• 65 g Curly kale, chopped
• 150 g Peas, edible podded, cut into halves
• 340 g Mango, peeled and cut into 1cm thick strips
• 120 ml Coriander leaves, fresh, chopped
• 8 g Sunflower seeds, dried, unsalted

Method

1. Begin by preparing sauce if you don’t have any ready. I use the citrus peanut lime dressing for this salad or the oil free vinaigrette.
2. Next, prepare veggies. We prefer a vegetable peeler or spiralizer to make “carrot noodles,” cucumber noodles. Then finely chop the cabbage, red bell pepper and kale. Cube or slice the mango. Add all veggie noodles and mango to a large serving dish.
3. Add the dressing and toss to combine. (Making sure to only use half of the dressing quantity. It makes enough for 4 serves— the idea is to have some stored for other salad dishes so you can grab and go.)
4. Split the salad into your 2 portions. Garnish with fresh cilantro and sunflower seeds or sesame seeds. Drizzle on 1 serve of your dressing just before you are about to enjoy your salad.
5. Store leftovers aka lunch tomorrow covered in the refrigerator for up to 3-4 days.