By Chef: Lauren Glucina
Posted: January 26, 2015
Difficulty/Easy
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!
Ingredients
Salad
- 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
Instructions
Salad
- 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
- 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
- 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.
