Rainbow Slaw Salad

This colourful salad is light, fresh and zingy. The trick, I believe, is to try to cut all of the ingredients into similar-sized juliennes or matchsticks. You can get some great julienne peelers these days that will make light work of the job. I love serving this with chicken.
Serves: 4–5, as a side
GF, VG
Ingredients
Method
- 8cm piece jicama, julienned
- ⅛ red cabbage, julienned
- 1 stick celery, julienned
- 12 snow peas, strings removed & julienned
- 1 medium carrot, julienned
- Small handful parsley, roughly chopped, a few leaves reserved to garnish
- Freshly ground pepper & salt, to taste
- ⅓ cup olive oil
- Juice 1 lemon
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