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Tamara West
If you don’t have a vegetable shredder, either grate the carrot, beetroot and cabbage, or use a vegetable peeler to peel thin ribbons. The cabbage can be shredded by cutting very finely with a sharp knife. Toss the salad with cooked vermicelli noodles to make it into a meal.
Ingredients
| 2 large | Carrots, shredded (Main) |
| 1 large | Beetroot, peeled and shredded (Main) |
| 2 | Spring onions, thinly sliced |
| 1 cup | Purple cabbage, finely shredded |
| 1 | Shallot, finely diced |
| ½ punnet | Cherry tomatoes, halved |
| ¼ cup | Mint leaves, torn |
| ¼ cup | Fresh coriander, chopped |
| 2 handfuls | Alfalfa sprouts |
| 1 handful | Pumpkin seeds, and/or sunflower seeds |
| 1 fillet | Salmon, 300-400g, skin off, pin-boned, sliced (optional) |
Dressing
| 1 ½ tsp | Fish sauce |
| 2 | Lemons, juiced |
| 1 ½ tsp | Sesame oil |
| 2 Tbsp | Extra virgin olive oil |
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Directions
- Toss carrots, beetroot, spring onion, cabbage, shallot, tomatoes and herbs together in a large bowl.
- Whisk all dressing ingredients together and pour over the vegetables.
- Divide salad between bowls and top with alfafa sprouts, seeds and slices of salmon if using.
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