We like to say that this salad contains every colour of the rainbow (no blue, but we're working on it).
To make it we finely shred and toss together broccoli, kohlrabi (sometimes we swap in fennel - it depends on what's best at the markets), carrots, beetroot, kale, dill and parsley and dish it up with a separate container of home-made tamari-roasted cashews and another of a tangy red wine/Dijon mustard vinaigrette sweetened with a little honey.
|PER 100G||PER SMALL SALAD|
Not suitable for freezing.
Allow the dressing to come to room temperature so that it is liquid then toss it through the slaw with the cashews before serving.