Shredded Rainbow Salad Food

SHREDDED RAINBOW SALAD

Shredded Rainbow Salad image

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.

Provided by Martha Stewart

Number Of Ingredients 14

Ingredients

2 raw medium beets (any color), trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnut halves, roughly bashed
2 handfuls fresh curly parsley or mint, chopped
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper
Worcestershire sauce
Hot sauce

Steps:

Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

RAINBOW COLESLAW

Rainbow Coleslaw image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons apple cider vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage
2 cups shredded purple cabbage

Steps:

Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

RAINBOW SALAD WRAP

Rainbow salad wrap image

This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and vegetables that are in season where you live.

Provided by Jamie Oliver

Categories Healthy lunchbox Vegetables Bread Fruit Feta Healthy meals Light meals

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 small raw beetroots, different colours if possible (roughly 150g)
2 carrots
150 g white cabbage
1 pear, firm
½ a bunch of fresh mint, (15g)
½ a bunch of fresh flat-leaf parsley, (15g)
6 small wholemeal tortilla wraps
50 g feta cheese
Dressing:
5 tablespoons natural yogurt
½ teaspoon English mustard
3 teaspoons cider vinegar
2 tablespoons extra virgin olive oil

Steps:

Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there's no need to peel them).
Pick off and discard the wispy ends from the beetroots.
Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
Add all the dressing ingredients to a jam jar.
Put the lid securely on the jar and shake well.
Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your rainbow salad.
Drizzle most of the dressing over the salad - just remember you can always add more but you can't take it away, so be cautious.
Divide the salad between the tortilla wraps, then crumble a little feta over each.
Roll up the wraps, tucking them in at the sides as you go, then serve.

Nutrition Facts : Calories 210 calories, Fat 7.7 g fat, SaturatedFat 2.5 g saturated fat, Protein 7 g protein, Carbohydrate 26.5 g carbohydrate, Sugar 9.3 g sugar, Sodium 0.8 g salt, Fiber 5.5 g fibre

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