This is an awesome salad; crunchy, wholesome, packed full of flavour and no lettuce in sight :) I like to serve it with grilled chicken breasts and home-made mayonnaise.
Raw Beetroot, Carrot and Baby Cabbage Salad
Ingredients: (serves 6 as a side)
300g grated carrot
200g Beetroot (grated/finely julienned)
1 Baby green Cabbage (finely chopped)
1 Baby purple cabbage (finely chopped)
100g Sunflower seeds
60ml Sesame oil
80ml Plum sauce
80ml Sunflower oil
2 tbsp Soya Sauce
30ml Rice wine vinegar
1 tbsp Honey
1 thumb-sized piece of ginger (peeler and finely chopped)
Whisk all the dressing ingredients together in a bowl or shake in a bottle until emulsified and set aside.
Toss the salad ingredients together in a bowl, pour over dressing and toss to mix and coat.
This salad does really well in the fridge for up to 2 days after making.