Skin Glow Rainbow Salad
Ingredients
4 large rainbow carrots, shredded or julienned
2 cups red cabbage, thinly shredded
1 large cucumber, thinly sliced
2 medium turnips, shredded
1 medium kohlrabi, shredded
½ cup fresh cilantro leaves
¼ cup fresh mint leaves
¼ cup fresh parsley, chopped
¼ cup pumpkin seeds
2 tbsp toasted sesame seeds
Instructions
Prep your vegetables first. Wash all vegetables thoroughly under cold running water and pat dry with a clean towel.
Shred the carrots, turnips, and kohlrabi. Using a box grater or the shredding attachment on a food processor, shred each vegetable separately. If you don't have a grater, you can also use a knife to cut them into very thin matchstick-sized strips.
Shred the red cabbage. Cut the cabbage in half, remove the tough white core in the center, then slice as thinly as possible using a sharp knife.
Slice the cucumber. Cut off both ends and slice into thin rounds, about the thickness of a coin. No need to peel unless you prefer it that way.
Prep the fresh herbs. Pick the cilantro and mint leaves off their stems — no need to chop them, just leave them whole. Roughly chop the parsley with a knife.
Toast the sesame seeds. Place sesame seeds in a small dry skillet over medium heat. Stir constantly for 2–3 minutes until they turn lightly golden and fragrant. Watch them closely — they burn quickly! Remove from heat and set aside.
Combine everything. Add all the shredded and sliced vegetables into a large bowl. Add the cilantro, mint, and parsley and gently toss everything together with your hands or two large spoons until well mixed.
Add the toppings. Sprinkle the pumpkin seeds and toasted sesame seeds over the top of the salad.
Dress and serve. Drizzle generously with the dressing of your choice just before serving. Toss once more to coat everything evenly. Serve immediately and enjoy!
Servings: 4
Prep Time: 20 minutes
Cook Time: 3 minutes (for toasting sesame seeds)
Total Time: 23 minutes
Serving Size: Approximately 2 cups per person
