Rainbow Salad


Preparation: 20 minutes

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Rainbow Salad

Try this colourful salad as an alternative to coleslaw. It's crunchy, zesty, and delicious on it's own or piled on top of baked potato.


  • The Salad
  • 2 bunches of "dinosaur" kale (also known as lacinato, or black Tuscan)
  • 1 teaspoon of olive oil
  • Juice of one lemon
  • 1/2 a teaspoon of salt
  • ΒΌ of a red cabbage, shredded or very thinly sliced (using a mandolin is easiest!)
  • 4 thinly sliced spring onions
  • 1/2-1 cup cooked and shelled edamame (or you can buy ready-shelled in the freezer section at supermarkets)
  • Small handful dried cranberries, cherries or golden sultanas
  • Small handful toasted pecans or walnuts, chopped
  • 1 bunch of coriander, roughly chopped
  • Creamy tahini dressing
  • 3 tablespoons of tahini
  • 1 tablespoon olive oil
  • 1-2 tablespoons maple or agave syrup
  • salt and freshly ground black pepper, to taste
  • juice and zest of one lemon


  1. Roughly chop the kale, then "massage" it (pretend you're kneading pizza dough!) with the olive oil, lemon juice and salt, for a few minutes until the leaves have turned a brighter shade of green and are slightly softened.

  2. Add the red cabbage, spring onions, dried fruit, and half the coriander, then toss gently to combine.

  3. Place in a serving bowl, then sprinkle over the edamame, nuts and the rest of the coriander. Serve with the dressing on the side for drizzling.

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