I dressed this salad with an asian-style dressing to compliment the vietnamese chicken we were having with it, but you could use whichever dressing you prefer. Hubby and the kids had his chicken on steamed rice with a side of salad, and I mixed mine into the salad and threw on a bunch of fresh mint for an added flavor hit. Yum!
To find the recipe for the vietnamese chicken, click here. The recipe in the link uses chicken thighs, but for this meal I used chicken tenderloins sliced into thick chunks. The meal is free of gluten, grains, dairy, nuts, soy, and sugar - it's the perfect meal when you need a real nutrient boost!
Rainbow Salad with Asian Style DressingGluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free
1 large beetroot, peeled and grated
2 large carrots, peeled and grated
1/2 cup daikon or radish, grated
2 cups red cabbage, grated or finely sliced
2 cups white cabbage, grated or finely sliced
2 cups baby kale (or spinach)
1/2 head broccoli, chopped into small florets and blanched for 2 minutes in boiling water
1/2 yellow capsicum, chopped into 2cm chunks
2 tomatoes, chopped into 2cm chunks
1/4 cup olive oil
2 tsps sesame oil
2 tbsps sesame seeds
1/8 cup apple cider vinegar
juice of 1 lemon
1 fresh chilli, thinly sliced
2cm chunk of fresh ginger, peeled and grated on a microplane
1/2 tsp salt
1/4 tsp white pepper
1. Use either a food processor with a grater attachment, or a large knife and regular grater, prepare the vegetables.
2. Place in a large bowl, and mix well to combine
3. Mix the ingredients for the dressing in a small bowl or jar and pour over the salad.
4. Give the salad a good mix to get the dressing well incorporated.
This makes a big salad so there will be plenty left over for lunch the next day!