Shredded Rainbow Salad

 

serves 8

recipe adapted from Jamie Oliver via Everyday Food Magazine

• 2 raw medium beets (any color) trimmed, scrubbed & quartered
• 1/4 red cabbage, quartered
• 2 large carrots, scrubbed & trimmed
• 1/4 white cabbage, quartered
• 1 apple, quartered
• 1 cup walnuts, roughly bashed
• 2 handfuls Italian parsley and mint, chopped

for the dressing:

• 1 tablespoon Greek yogurt
• 1 teaspoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 6 tablespoons extra-virgin olive oil
• sea salt & ground pepper
• Worcestershire sauce
• hot sauce

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 apple. (If your food processor is small, do this in batches.) Turn vegetables out onto a platter so get a pile of rainbow colors. Mix the yogurt, 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.