If you’ve spent much time on this blog, you may have noticed that there are a lot more sweet recipes than there are savoury. This is in part due to my huge sweet tooth and in part due to the fact that we make very simple dinners that I feel guilty for providing ‘recipes’ for because they don’t really take any recipe following to create!
I made this Raw Rainbow salad a few weeks back because we found radishes cheap at our local farm we purchase our vegetables from and I didn’t really know what else to make! It’s super easy to make and I’ve since made it without the radish as well, so don’t feel as though you need to use it.
This Raw Rainbow Salad is super easy to make and will please even the fussiest of guests, it’s raw, vegetarian (can be vegan with a modification), paleo and gluten free! Some people would think it wouldn’t taste that great given all of the above, but it’s delicious!
Ingredients
1 Apple
1 Large Beetroot
2 Medium Carrots
1 Bunch of Radishes (approx 8-9 small ones)
1 Tablespoon coconut oil
1 Teaspoon Honey (replace with maple syrup for Vegans, use raw honey to be raw)
5 Drops Hot Sauce
Optional Add-ins
1 Tablespoon Chopped Nuts or Seeds
1 Tablespoon Sultana’s or Cranberries
Directions
1. Grate all vegetables (I use the food processor to make this super speedy!)
2. Put all vegetables into a large bowl or klip-it style container
3. Melt coconut oil and honey (Keep at a very low temperature if you need it to be raw)
4. Add the hot sauce to the coconut oil and honey and mix together
5. Drizzle the dressing over the vegetables and mix well (I will put the lid on a container and shake it around)
6. Serve, or store in the fridge.
This is such a beautiful salad due to the bright pink hue that everything takes on from the Beetroot. I love the fact that it’s so easy to make and doesn’t require any fancy equipment. Although if you have a grater attachment for your food processor this may speed up the process a little bit.
This would be lovely with a sprinkling of sesame seeds, or crushed nuts and a handful of sultana’s as well! I’m sure some of you are wondering how the coconut oil goes when you put this raw rainbow salad in the fridge, I know I was wondering that when I made it. It works fine, because it’s mixed through all the salad, you will see some slight white speaks over the salad where it has hardened slightly but it doesn’t seem to affect the taste at all.
What is your favourite kind of salad to make?