Rainbow Salad

Ingredients:

2 slices of red cabbage

1 carrot

1/2 red pepper

1 handful baby spinach

1 handful parsley, chopped

1 handful coriander, chopped

1 handful sliced almonds

Dressing:

1 clove garlic

1 teaspoon honey

2 teaspoons soy sauce

2 tablespoons extra virgin olive oil

pinch of salt

Method:

Shred the cabbage, grate the carrot, finely chop the pepper and add to a bowl.

Add the spinach leaves, parsley and coriander and mix.

Prepare the dressing by finely chopping the garlic, add a pinch of salt and the rest of the ingredients. Mix well and pour over the salad.

With your hands, gently toss the salad.

Top with sliced almonds and serve.

Adapted from Dale Pinnock (2011) Medicinal Cookery