Jicama Rainbow Slaw Salad

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

=R1=

 

Rainbow Slaw Salad

By: Raquel Neofit

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.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 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

Method


  • Combine all veggies in bowl.
  • Season with salt and pepper.
  • Pour over olive oil and lemon juice and toss to combine.
  • Tip: This salad works great with a mayonnaise or yogurt dressing too. Swap out the olive oil for your favourite mayo or yogurt and add the juice of a lemon.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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