RED RAW SALAD

I love grated salads and am currently making an effort to eat them more. After a weekend of severals meals out, I needed a beautiful salad to cure my bloating. My favourite thing about this salad is how vibrant and bright it is. Like some dishes, it actually tastes better the day after it is made and has been left in the fridge overnight. Toss in whatever vegetables you need to make quick use of; just make sure to either shred or finely chop them. Some vegetables I often use that are not featured below include zucchini, lettuce, wombok, celery and several other herbs. Make sure you use gloves when peeling and grating the beetroot! 

INGREDIENTS

• 3 medium carrots, peeled & finely grated
• 2 small beetroots, peeled & finely grated
• 1/2 small red cabbage, thinly shredded
• 1 large lebanese cucumber or 1/2 continental cucumber, grated
• 2-3 tablespoons fresh chives, finely chopped
• 2-3 tablespoons fresh curly parsley, finely chopped

Dressing

• 1 large garlic clove, finely diced
• the juice of 1 lime
• 1 tablespoon sweet chilli sauce
• 2 tablespoons apple cider vinegar

COOKING 

1. Toss the carrot, beetroot, red cabbage, cucumber and herbs together in a large serving bowl. 

2. Combine the dressing ingredients in a small bowl or mug and stir well. Drizzle over the salad and serve. 

Serves / 4 
Total Preparation / Grating time / 20-25 minutes 

x Emily