Raw Rainbow Goji Salad

    • Difficulty
    • Easy
  • 12345 (12 votes, average: 3.58 out of 5)

Purple cabbage, carrot, beet root, corn and cilantro combine together with a vitamin-C filled goji berry dressing enriched with tahini, miso, ginger, and apple cider vinegar. If you tend to get bored with the usual green salad this recipe will help re-inspire a love for fresh, clean, plant-based, veggie-full eating. Enjoy!


  • 1 heaped cup red cabbage, shredded
  • 1 medium beetroot, grated
  • 2 carrots, grated
  • Corn cut from 1 corn cob
  • 1 spring onion, cut on the diagonal, white part only
  • To garnish: Chopped coriander (cilantro) and a sprinkle of goji berries
Goji Dressing
  • ¾ cup goji berries
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon ginger, peeled and chopped
  • 1½ tablespoons white miso
  • 1 tablespoon tahini
  • Pinch of salt
  • Grind or two of black pepper


  1. Put the cabbage, beetroot, carrots and corn in a bowl and sprinkle over the onion, gently mix, and garnish with coriander and goji. Set aside while you prepare the dressing
Goji Dressing
  1. Place goji berries into a glass or mug, and cover them, only just, with filtered water. Let them to soak for up to half an hour till nice and soft, keep the water – don’t throw it out
  2. Blend all ingredients with the goji and their soak water till you’ve reached a nice consistency, then pour liberally over the rainbow salad and serve.
Lauren GlucinaAbout Lauren Glucina

Lauren is a Sydney based Raw Foods Chef & Educator, Holistic Health Coach and student of Natural Medicine. She is a passionate advocate of food (and positive thoughts!) as medicine, and shares many simple, colourful, creative recipes on her site, Ascension Kitchen. Superfoods, tonic herbs and flower essences seem to regularly hijack her raw cakes. Stop by and say hi for some wellness tips and inspiration.

Leave a Reply