Recipes » Recipes for Workplaces » Rainbow Super Salad

Rainbow Super Salad

Recipes » Recipes for Workplaces » Rainbow Super Salad

Rainbow Super Salad

This recipe meets the AMBER criteria in the ACT Government Healthy Food and Drink Choices Policy.
Serves 4

Ingredients

  • 2 tbsp. sesame seeds
  • 1 cup walnuts
  • 1 tbsp. honey
  • 1x 450g can of diced beetroot
  • 2 medium carrots
  • ¼ red cabbage
  • 1 cup parsley, chopped
  • 1 cup mint leaves, chopped
  • 1 ½ cups cooked brown rice
  • ½ cup reduced fat feta cheese

Method

  1. Using a Julienne peeler or spiral vegetable cutter, julienne carrot and zucchini into long strips.
  2. Finely chop spring onions and combine with carrot and zucchini strips in a heat proof bowl.
  3. Add boiling water until vegetables are covered. Sit for 2 minutes until tender.
  4. Strain vegetables and rinse with cold water.
  5. Combine dressing ingredients in a small jar and shake to mix well. Stir through vegetables.
  6. Sprinkle with slivered almonds and coriander to serve.