Rainbow salad

Rainbow salad

recipe image

Crunchy, colourful and with lashings of flavour – this spring salad will bring any meal to life.


  • 300g green beans, trimmed
  • 3 bunches rainbow carrots, trimmed, halved lengthways
  • 1 bunch radishes, trimmed, thinly sliced
  • 1 small red onion, thinly sliced
  • 180g baby leaf salad mix
  • ¼ cup vegetable oil
  • 1 large lime, juiced
  • 1 tbs grated ginger
  • 2 tsp caster sugar
  • ½ tsp ground white pepper
  • ½ cup toasted cashews, chopped
  • micro herbs, to garnish
  • 1.

    Thinly slice beans using a small sharp knife. Blanch beans and carrot in boiling water for 2 minutes until just tender. Drain and refresh in iced water. Drain and transfer to a large bowl. Add radish, onion and salad mix. Toss to combine. Transfer to a serving platter.

  • 2.

    Whisk oil, lime juice, ginger, sugar and white pepper in a jug. Add to salad. Top with cashews and micro herbs to serve.

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