Rainbow Slaw Salad

This zippy slaw is colorful on the plate and dazzles the taste buds!

INGREDIENTS:

1/4 wedge of red cabbage, shredded
1/4 wedge of white cabbage, shredded
1 golden yellow beet, cut julienne (or use julienne disk on food processor)
1 chioga beet, cut julienne (or use julienne disk on food processor)
1 watermelon daikon radish, cut julienne (or use julienne disk on food processor)
1 stalk celery, chopped finely
1 large carrot, cut julienne (or use julienne disk on food processor)
1/4 jicama. peeled, and cut julienne (or use julienne disk on food processor)
1 cucumber, peeled, seeded and thinly sliced
1 green apple, cut julienne (or use julienne disk on food processor)
1 zucchini, cut julienne (or use julienne disk on food processor)
Poppy seed dressing (or dressing of your choice)

METHOD:

Cut up all vegetables and apple and place in a large mixing bowl. Squeeze lemon juice over salad and toss to combine. Toss salad with poppy seed dressing or dressing of your choice. Serve.

YIELD: Serves 6

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