Tri-Colour Salad

Ingredients

• For the Dressing
  
  
  • ¼ cup Extra Virgin Olive oil
  • 3 tbsp Apple cider vinegar
  • 1 tbsp Honey
  • 1 tbsp Garlic, chopped
  • ¼ tsp Salt
• For the Salad
  
  
  • 3 medium Carrots
  • 1/2 medium purple Cabbage, cut into quarters
  • 1/2 medium Cabbage, cut into quarters
  • 2 medium Cucumber, peeled and deseeded

Method

• For the Dressing
  
  
  • Add all the ingredients into the chutney jar of the Morphy Richards Food Processor.
  • Whiz for 20-30 seconds until just combined.
  • Taste and adjust seasoning as required.
  • Transfer to a small glass bowl and set aside.
• For the Salad
  
  
  • Fix the shredding blade in the Morphy Richards Food Processor and place the lid tightly.
  • Run the processor at speed of 1 and add the carrots through the feeder tube.
  • Add the purple cabbage and cabbage through the feeder tube.
  • Continue with cucumber till all the vegetables are shredded.
  • Transfer the vegetables to a bowl and keep aside.
  • When ready to serve, add the dressing and toss well.
  • Taste and adjust seasoning as required.
  • Serve immediately.

Notes/Tips:

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