Rainbow slaw

Fresh and inviting, this colourful salad shows that vegetables are far from boring.

Rainbow slaw. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  25 minutes

• difficulty

  Easy

Ingredients

• 1 bunch rainbow chard (silverbeet)
• ¼ red cabbage, shaved (grated)
• ¼ green cabbage, shaved (grated)
• 10 green beans, finely chopped
• 3 arrow or yellow beetroot, julienned
• ½ red onion, thinly sliced
• 20 g currants
• 20 g toasted slivered almonds
• 5 tbsp coconut yoghurt
• 1 lemon, juice only
• 30 ml extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• Salt and pepper

Instructions

1. Thinly slice the leaves and stalks of the rainbow chard. Add the rainbow chard, red and green cabbage, beans, beetroot and onion to a bowl and mix. Add the currants and almonds.
2. In a separate bowl add coconut yoghurt, lemon juice, olive oil, Dijon mustard and vinegar along with salt and pepper.
3. Pour the sauce onto the slaw and mix well. Finish with salt and pepper again and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.