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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
Chopped coriander (cilantro) and a sprinkle of goji berries
¾ cup organic goji berries
4 tablespoons organic apple cider vinegar
1 tablespoon ginger, peeled and chopped
1½ tablespoons white miso
1 tablespoon organic tahini
Pinch of salt
Grind or two of black pepper
- 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.
- 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.
Cane Sugar Free
Have no questions.