A fresh, vegan salad made with seasonal vegetables and joint supporting oils. Enjoy with an 'Indian Summer' barbecue, as lunch or as a side dish to Taifun sausages or tofu.

Preparation

1. Prepare the salad by shredding the cabbage, grating the carrot, finely chopping the pepper, and adding to the whole baby spinach leaves and parsley.

Toss the salad well, and serve.

Courtesy of Viridian

Preparing the Dressing

2. Prepare the dressing in a small bowl. Finely chop the garlic, add a pinch of salt and all the other wet ingredients.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Rainbow Salad

Rainbow Salad

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.


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