RAINBOW SLAW WITH RASPBERRY VINAIGRETTE

These colourful salads were detailed this week to our very special guests at chefs table with love, focus on red, balance, health & goodness, veganism, protein.

Very easy to put together, simply use what it is that you have which is seasonal and fresh, with some crunch, colour, seeds, and freshness does work –  and off course the secret is also in the dressing, compliments all the freshness.

Here, we made use of white shredded cabbage, lettuce, green beans sliced, washed baby spinach leaves, micro greens, chives, fresh raspberries, baby tomatoes, edible flowers, cooked quinoa, spiralled carrot, sunflower, pumpkin, hemp, alfalfa & sesame seed. And play around with ‘cheesy’ flavours such as nutritional yeast for added B vitamins.

Tossed and served with fresh home made raspberry vinaigrette – no preservatives.

For the dressing:

Serves 4-6

Ingredients:

• 24 Raspberries fresh

• 2 T Balsamic

• Pinch sea salt

• 1 C filtered water

• Drizzle sesame seed oil

Method:

• Blend all together, moderate as per your own preference

*Notes: Use ingredients according to your preference of balance

 

Do join us for future dinners, contact directly on info@veganchef.co.za or peruse further www.justvegan.co.za

Can also connect on whatsapp 0840476000

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