Shredded Rainbow Salad - Everyday Food with Sarah Carey

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🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Start by making the dressing: add 1 tablespoon of mayonnaise to a bowl.

Add 2 teaspoons of dijon mustard to the mayonnaise.

Pour in 3 tablespoons of apple cider vinegar.

Glug in 6 tablespoons of olive oil without measuring.

Add a dash of Worcestershire sauce and a dash of hot sauce.

Season with salt and pepper to taste.

Whisk the dressing together until well combined.

Prepare the vegetables: take a quarter of a red cabbage and a quarter of a white cabbage.

Cut the cabbages into pieces that fit through the feed tube of the food processor.

Scrub 2 carrots (peel if not organic) and add them to the food processor.

Scrub 2 beets (peel if not organic) and add them to the food processor.

Core and chop 2 firm but ripe pears, then add them to the food processor.

Process the beets first, then the red cabbage, followed by the white cabbage, carrots, and pears in that order to avoid staining.

Transfer the shredded vegetables to a platter.

Bash some walnuts using the back of a bowl (be careful not to crack it).

Add the walnuts to the salad mixture.

Chop 2 handfuls of fresh parsley and sprinkle it on top of the salad.

Drizzle the salad with the prepared dressing, or toss it for better flavor distribution.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary