Wednesday, 20 January 2016


My colourful chopped salad (or kaleidoslaw if you will) was an attempt to get the rainbow of foods into one dish.  Winter is such a tough old time on the body and no need to ignore salads at this time of year, especially for lunch.  Have something heartier in the evening if you like.

Rainbow salad

This is very simple to make and adaptable to what you have in.  Why not give it a go?

Kaleidoslaw - Serves 1 as a main meal or 2 as a side dish

Ingredients (use approx 2-3 tbsp of each ingredient except the pumpkin seeds and dressing)

Red cabbage
Red radishes
Yellow pepper
Sugar snap peas

1 tbsp pumpkin seeds

For the dressing
1 tsp Dijon mustard
1 tsp White wine vinegar
2-3 tsp Extra virgin olive oil


Using a food processor, shred the cabbage and finely slice the radishes.  Spiralise, julienne or grate the carrot, finely slice the pepper and sugar snap peas.

To make the dressing, whisk the mustard and vinegar together then add the oil in a thin stream while whisking to make an emulsion.

Either present the salad with the rainbow of colours adding in the seeds and dressing to serve.

Or mix and put into a lunch box to enjoy later (put the dressing in a separate pot so the salad doesn't go soggy.)

You gotta know that's doing you some good!

I've linked this up to the healthy happy green and natural party hop

Live It Up at the Healthy, Happy, Green and Natural Party Blog Hop #93


  1. I am a huge salad lover and this one looks so delicious so I am so delighted that you shared your Kaleidoslaw with us at the Healthy Happy Green and Natural Party! Thank you so much for sharing your gems and for your support! I'm pinning and sharing! All the best, Deborah


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