Rainbow salad

By EdieK

Ingredients

• DRESSING:
• 2 carrots, peeled and trimmed
• 10-12 radishes, leaves picked and trimmed
• 1 small bulb fennel, trimmed and halved
• 1-2 small apples, quartered
• 1/2 small red cabbage
• 3 tbsp mixed healthy seeds such as golden flaxseed, sesame or sunflower 45 mL
• 1 tsp fennel seeds 5 mL
• 1 tbsp olive oil 15 mL
• 1 tbsp Worcestershire sauce 15 mL
• 1 fresh red chilli, seeded
• 4 tbsp fat-free plain (0%) yogurt 60 mL
• 1 tsp Dijon mustard 5 mL
• 1 large bunch of fresh mint, leaves picked
• Juice of 1 lemon
• Sea salt and freshly ground black pepper

Details

Servings 1
Adapted from sobeys.com

Preparation

Step 1

Directions

Add the thin slicing attachment to your food processor and slice up the carrots, radishes, fennel and apple, or slice thinly with a sharp knife. Tip them into a large bowl. Slice up the red cabbage too, but keep it separate from your other vegetables for now.

To make your dressing, add all the ingredients to a blender and blitz until smooth. Taste and season, then leave to one side.

Place a small frying pan on a low heat and add the olive oil. Tip in the seeds and slowly heat through. Move the seeds around occasionally, so they don’t burn. Once nice and hot, add in the Worcestershire sauce and cook down until the liquid reduces.

Tip all the chopped vegetables onto a platter. Drizzle over the dressing, then toss quickly and put on the table. Sprinkle over the toasted seeds before serving, then tuck in.