Recipe | Rainbow Salad

Recipe | Rainbow Salad


300g green beans, trimmed

3 bunches rainbow carrots, trimmed, halved lengthways

1 bunch radishes, trimmed, thinly sliced

1 small red onion, thinly sliced

180g baby leaf salad mix

¼ cup vegetable oil

1 large lime, juiced

1 tbs grated ginger

2 tsp caster sugar

½ tsp ground white pepper

½ cup toasted cashews, chopped

micro herbs, to garnish


Thinly slice beans using a small sharp knife. Blanch beans and carrot in boiling water for 2 minutes until just tender. Drain and refresh in iced water. Drain and transfer to a large bowl. Add radish, onion and salad mix. Toss to combine. Transfer to a serving platter.

Whisk oil, lime juice, ginger, sugar and white pepper in a jug. Add to salad. Top with cashews and micro herbs to serve.