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Rainbow Super Salad

Yields4 ServingsTotal Time20 mins

It doesn't get much more colourful and nutrient packed than this! A dish that looks like a party and is one you'll be celebrating when you feel the benefits of all the vitamin A, C, K, fibre and folic acid that it contains!

 1.50 cups frozen peas
 2 tins corn kernels
 2 carrots
 2 medium beetroot
 4 large leaves red cabbage
 3 tbsp balsamic vinegar
 1 lemon
 ¼ cup pumpkin seeds
 ¼ cup hazelnuts (or your favourite kind of nuts)
 Optional: 4 tsp sesame seeds to garnish

Place peas and drained corn in a large pan and warm over a high heat for 3-4 minutes, stirring often.


Grate carrots and beetroot and chop the cabbage into thin strips.


Once peas and corn are warmed through, take off the heat and mix in the carrots, beetroot and cabbage.


Chop the hazelnuts and add to the pan, along with the balsamic vinegar, juice of one lemon and pumpkin seeds. Stir well.


Serve in bowls with a garnish of sesame seeds if desired.

Nutrition Facts

Servings 4