This colourful salad is light, fresh and zingy. The trick, I believe, is to try to cut all of the ingredients into similar-sized juliennes or matchsticks. You can get some great julienne peelers these days that will make light work of the job. I love serving this with chicken.
Serves: 4–5, as a side
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 8cm piece jicama, julienned
- ⅛ red cabbage, julienned
- 1 stick celery, julienned
- 12 snow peas, strings removed & julienned
- 1 medium carrot, julienned
- Small handful parsley, roughly chopped, a few leaves reserved to garnish
- Freshly ground pepper & salt, to taste
- ⅓ cup olive oil
- Juice 1 lemon
Method
- Combine all veggies in bowl.
- Season with salt and pepper.
- Pour over olive oil and lemon juice and toss to combine.
- Tip: This salad works great with a mayonnaise or yogurt dressing too. Swap out the olive oil for your favourite mayo or yogurt and add the juice of a lemon.
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