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Rainbow Raw Salad

A true celebration of color and crunch — striped chioggia beet, golden beet, watermelon radish, and more, all shredded and tossed with a simple lemon-olive oil dressing. Beautiful, hydrating, and refreshingly simple.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ wedge red cabbage
  • ¼ wedge white cabbage
  • 1 chioggia beet
  • 1 golden beet
  • 1 watermelon radish
  • 1 stalk celery
  • 1 large (or 2 small) carrot
  • 1 English cucumber
  • 1 green apple
  • 1 zucchini
  • Zest of 1 lemon
Dressing
  • Lemon juice and olive oil to taste
  • Sea salt

Equipment

  • Large mixing bowl
  • Box grater or food processor
  • Chef's knife
  • Cutting board
  • Citrus zester
  • Citrus juicer

Method
 

  1. Shred all the vegetables and apple into a large bowl. Squeeze fresh lemon juice over top, toss with dressing, and serve.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.