This Rainbow Salad Is the Perfect Healthy Christmas Lunch

Lisa Patulny

When it comes to scouring the Interwebs for delicious but healthy recipes, The Healthy Chef is often where it’s at; Chef Teresa Cutter’s website is definitely one of our bookmarked go-to’s for everything from breakfast to dessert. (Have you tried her Flourless Salted Chocolate Cake? I implore you—click now.) While her online recipes have held us in good stead for a fair while, her new tome the Purely Delicious Cookbook ($70) has us rustling around our kitchens in a very big way. Intended for anyone wanting to boost their intake of whole foods, the beautiful recipes are doable for those not at a MasterChef level.

 

One of our favourite recipes in Cutter’s book is the raw rainbow salad. You might not think that what is essentially a mix of shredded vegetables could taste amazing, but BOY you are wrong. “This is my fresh take on traditional coleslaw—it combines shredded cabbage, julienned carrots and zucchini with Asian aromatics and roasted almonds,” says Cutter. For extra protein, Cutter suggests serving it with white fish or tuna, but trust, it also tastes the business with a side of festive honey roasted ham.

 

Keep scrolling for the recipe!

 

Makes 4 servings.

Ingredients

500g zucchini, sliced into julienne

1⁄4 red cabbage, finely shredded

1 carrot, sliced into julienne

1 red capsicum, sliced into julienne

Small bunch of coriander leaves, chopped

Small bunch of mint, chopped

2 tbsp. goji berries

2 tbsp. sunflower seeds

2 tbsp. sesame seeds

Handful of tamari roasted almonds

Dressing

80ml lime juice

1 tsp. fresh ginger, grated

80ml coconut aminos

1 tbsp. cold-pressed olive oil

Combine zucchini, cabbage, carrot, capsicum, coriander, mint, goji berries, sunflower seeds, sesame and almonds in a bowl.

Blend together the dressing ingredients, add to the salad and mix well.

Serve with a side of avocado and enjoy.

 

What’s your favourite Christmas side recipe? Share it with us in the comments below.

 

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