Rainbow slaw not only looks amazing but it’s also packed full of nutrients. Just like planting diversity creates a healthy garden, eating diversely also has many health benefits. Each vegetable has different levels of vitamins, minerals, phytochemicals, dietary fibre, and antioxidants. This slaw can be adjusted to suit your seasonal produce – see the notes for other vegetables to try out. Rainbow slaw is very quick and easy to make and can be a delicious and wholesome accompaniment to any meal.

Rainbow Slaw

Vibrant and full of nutrients, this Rainbow Slaw is the ultimate Spring side salad.

Ingredients

1 cup shredded Red Cabbage
2-3 Carrots
1 cup chopped Lettuce
1 medium Red Beetroot
3-4 Radishes
5cm cube Butternut Pumpkin
2 TBS Sunflower Seeds

Dressing

3 TBS Coconut (or greek) Yoghurt
1 tsp Lemon Juice
1 Clove Garlic
2 tsp finely chopped fresh Fennel Frond or Parsley
1 TBS Water
1 Tbs Olive Oil
1/2 tsp Chilli Flakes
Salt and Pepper to season

Instructions

Rinse your veggies and clean off any grit or soil.
Finely slice the Cabbage using the thin-medium section of the mandolin. If you don't have a mandoline, you can either grate or finely slice using a knife.
Peel the Carrot, Butternut, and Beetroot (The skins dressed in olive oil and seasoned make delicious chips - see notes below).
Using the Julienne teeth on the mandoline, finely slice the Carrot, Radish, Butternut, and Beetroot into thin strips. Use a grater if you do not have a mandoline.
Roughly chop your lettuce into small pieces.
Add a little of each vegetable to a bowl so they are all mixed without having to stir through (otherwise the beetroot will turn everything red and you will lose some of your colours).
Drizzle with olive oil and a squeeze of lemon juice. Lightly toss.
To make the dressing, add yogurt to a small bowl. Then add crushed garlic, finely chopped fennel frond, lemon juice, water, chilli flakes, and salt and pepper to season. Stir well and taste. Add extra salt or lemon juice if needed.
When ready to serve, drizzle the dressing over the salad and top with sunflower seeds and edible flowers - I used nasturtium petals.

Notes

- Use vegetable skins from Carrot, Beetroot, and Butternut to make vegetable chips

Coat your skins in a light drizzle of oil.
Place your vegetable skins on a baking tray and sprinkle with a little salt.
Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily.
Remove when they are golden and slightly crispy. They will also crisp up as they cool.

- Other vegetables that would be great in this slaw are: coloured Capsicums, Fennel, Nasturtium leaves, other Beetroot Varieties.