Raw Rainbow Goji Salad

By Chef: Lauren Glucina
Posted:  January 26, 2015


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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.