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Rainbow salad

Name: Rainbow salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 300g green beans, trimmed; 3 bunches rainbow carrots, trimmed, halved lengthways; 1 bunch radishes, trimmed, thinly sliced; 1 small red onion, thinly sliced; 180g baby leaf salad mix; ¼ cup vegetable oil; 1 large lime, juiced; 1 tbs grated ginger; 2 tsp caster sugar; ½ tsp ground white pepper; ½ cup toasted cashews, chopped; micro herbs, to garnish

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by Fresh magazine

Oct 20, 2015

Crunchy, colourful and with lashings of flavour – this spring salad will bring any meal to life.

300g green beans, trimmed
3 bunches rainbow carrots, trimmed, halved lengthways
1 bunch radishes, trimmed, thinly sliced
1 small red onion, thinly sliced
180g baby leaf salad mix
¼ cup vegetable oil
1 large lime, juiced
1 tbs grated ginger
2 tsp caster sugar
½ tsp ground white pepper
½ cup toasted cashews, chopped
micro herbs, to garnish

Method

1.

Thinly slice beans using a small sharp knife. Blanch beans and carrot in boiling water for 2 minutes until just tender. Drain and refresh in iced water. Drain and transfer to a large bowl. Add radish, onion and salad mix. Toss to combine. Transfer to a serving platter.
2.

Whisk oil, lime juice, ginger, sugar and white pepper in a jug. Add to salad. Top with cashews and micro herbs to serve.