Easy Fresh Winter Salad
By Gabby Palmer
Here is an easy, quick winter salad that’s the perfect side dish with any meal. It's crunchy, fresh and packed full of micronutrients and flavour.
Make this at the start of the week and have alongside boiled eggs, left-over cold meats or add feta, chickpeas for protein. The opportunities are endless! Take this to work, school, or university in a container for an easy lunch on the go.
You can’t go wrong with this simple tahini dressing either, it gives a great addition of fats to help keep you fuller and satisfied for longer.
For the dressing start off by adding 2tsp olive oil, 2tsp lemon juice, 1tsp tahini and shake it until well combined in a small jar.
Depending on the brand of tahini you use, you will get a different texture as some are thicker than others, if it’s too thick then add a little bit of water or more oil/lemon juice to get a runnier texture. Keep the dressing you haven’t used in the jar and store in the fridge for next time.
Gabby Palmer xx
½ red cabbage, thinly sliced
3 carrots, spiralised or grated
2 spring onions, thinly sliced
½ bunch celery, thinly sliced
2 beetroot, grated
½ cup pumpkin seeds (or any seeds/nuts of your choice), toasted
parsley, chopped to sprinkle on top
Tahini dressing :
2 parts olive oil
2 parts lemon juice
1 part tahini
salt/pepper to taste
1. Combine all chopped salad ingredients in a large bowl.
2. Drizzle over your desired amount of dressing and coat the prepared salad ingredients.
3. Sprinkle over seeds and chopped parsley.