Rainbow Salad

I actually really like to eat this salad with turkey mince mixed through it. I simply cook the turkey mince with a little Tamari which adds a great flavour to this salad. However, you could add chickpeas  or seasoned tofu for a vegetarian version, or serve it alongside salmon patties, a steak, or a piece of fish.

Ingredients:

• 3 cups of julienne carrot, broccoli stalks, and beetroot (I have a confession, I am not very good at the whole julienne thing so I cheated here and bought a pre-prepared packet from the supermarket which is not something I do very often). 
• 2 cups of wom bok cabbage finely sliced
• 2 shallots finely sliced on the diagonal
• 1/2 mint leaves roughly chopped (these add such a great flavour, feel free to add more if you wish).
• 100g of snow peas sliced into thin strips.
• 1/2 cup of carrot sauce (see recipe under 'condiments')

#season with good quality celtic sea salt at the end to taste. 

Method:

• Once you have sliced up all your ingredients, it is really just a matter of combining them all together in a bowl and mixing the carrot sauce through.