serves
4
prep
25 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
difficulty
Easy
level
Ingredients
- 1 bunch rainbow chard (silverbeet)
- ¼ red cabbage, shaved (grated)
- ¼ green cabbage, shaved (grated)
- 10 green beans, finely chopped
- 3 arrow or yellow beetroot, julienned
- ½ red onion, thinly sliced
- 20 g currants
- 20 g toasted slivered almonds
- 5 tbsp coconut yoghurt
- 1 lemon, juice only
- 30 ml extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- Salt and pepper
Instructions
- Thinly slice the leaves and stalks of the rainbow chard. Add the rainbow chard, red and green cabbage, beans, beetroot and onion to a bowl and mix. Add the currants and almonds.
- In a separate bowl add coconut yoghurt, lemon juice, olive oil, Dijon mustard and vinegar along with salt and pepper.
- Pour the sauce onto the slaw and mix well. Finish with salt and pepper again and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
