Our Big Raw Salad with Dijon Mustard and Apple Cider Vinaigrette

Raw Salad

SERVES 4

160g/5½oz (2 cups) shredded red cabbage

160g/5½oz (2 cups) shredded Chinese white cabbage

¼ red onion, sliced lengthwise

1 zucchini (courgette), cut into spaghetti on a turning slicer or cut julienne

240g/8½oz peeled butternut pumpkin, peeled, cut into spaghetti on a turning slicer or cut julienne

7.5g/¼oz (½ cup) flat-leaf parsley leaves

2 baby gem lettuce, base removed and cut into 3cm/1¼ inch lengths

½ telegraph cucumber, cut in half lengthwise, seeded and sliced

4 large cherry tomatoes, sliced

4 stems broccolini, trimmed, base peeled

1 avocado, peeled, stoned and quartered

½ large beetroot, peeled, cut into spaghetti on a turning slicer or cut julienne

 

To Serve

4 large button mushrooms, peeled and thinly sliced

30g/1½oz (1 cup) alfalfa sprouts

2 tablespoons hemp seeds or chia seeds

250ml (1 cup) rainbow slaw dressing (see Basics page 278)

 

For the raw salad, mix the cabbages and onion in a bowl. In another bowl, mix the zucchini, pumpkin and parsley. Divide the lettuce among 4 bowls and cover with the cabbage mixture and then the pumpkin and zucchini mix. Top with a layer of the cucumber, tomatoes, broccolini and avocado, then finish with a tangle of beetroot.

To serve, scatter over the sliced mushrooms, alfalfa sprouts and hemp seeds, placing the rainbow slaw dressing on the side.

Vitamin-Rich I Mineral- Rich I Antioxidant-Rich I Digestive Support I Rejuvenating I Raw I Vegan

 

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