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.
Broccoli, kohlrabi, carrots, beetroot, kale, parsley, dill, garlic, olive oil, red wine vinegar, Dijon mustard, honey, lemon juice, salt, spring onions, cashews, tamari.
CONTAINS:
Tree Nuts, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER SMALL SALAD | |
| ENERGY | 791.9g | 3044.6kj |
| PROTEIN | 3.9g | 15g |
| FAT TOTAL | 16.3g | 62.6g |
| - SATURATED | 2.6g | 9.9g |
| CARBS | 5.6g | 21.6g |
| - SUGARS | 4.3g | 16.5g |
| SODIUM | 413.7mg | 1590.7mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
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.
This goes well as a vegetarian main course with grilled haloumi or pan-fried tofu but can just as happily accompany chicken schnitzel or ginger-soy salmon. We like it in a taco with pulled pork or chilli con carne, too. It's a pretty easy-going sort of salad.
