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When you’re asked to bring the salad, this is your ticket. A texturally layered (and extra colourful) take on the classic that’ll have your guests going in for seconds — and probably thirds!

You will need

Serves 4

  • 1 bunch rainbow chard
  • 1/4 red cabbage, shaved
  • 1/4 green cabbage, shaved
  • 10 green beans, finely chopped
  • 3 yellow beetroots, julienned
  • 1/2 red onion, thinly sliced
  • 20g currants
  • 20g roasted slivered almonds (optional)

For the dressing:

  • 5 tablespoons coconut yoghurt
  • 1 lemon, juice only
  • 30ml extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Salt and pepper

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25 mins to prep

mins to cook

  1. Step 1

    Add the rainbow chard, red and green cabbage, beetroot, onions and green beans in a bowl and mix around.

  2. Step 2

    In a separate bowl add coconut yoghurt, lemon juice, olive oil, Dijon mustard and vinegar along with salt and pepper.

  3. Step 3

    Pour the dressing onto the veggies. Add the currants and almonds and mix well. Finish with salt and pepper again and serve.

Recipe: Simon Toohey

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