A rainbow chopped salad for summer
Part chopped salad, part slaw, part gay pride - this crunchy and colourful combination has it all! It’s almost entirely raw, and quick and easy to prepare - all the more so if you’ve got your flavour hack dressing made in advance.
This salad is a great go-to for any summer BBQ’s, or burger nights as it’s crowd-pleasing and super versatile.
If you don’t have dressing to hand you can find the recipe here, alternatively, try dousing it with good olive oil and green Tabasco which will work magic - one of our greatest kitchen secrets! We adore the acidic tang of green tabasco - it’s not too fiery at all - and it is an outstanding salad dressing when used with a little oil.
Prep time: 10-15 minutes
Cooking time: 4 minutes
This recipe serves 4 people as part of a wider spread.
Ingredients :
1 cup frozen sweetcorn
4 small/medium carrots
2 beetroot
6 radishes
4 handfuls baby spinach
1 small red onion
Generous pinch of salt
4 tbsp flavour hack dressing (or green tabasco & olive oil)
Method:
This one couldn’t be more simple. Pop a pan of salted water on to boil, and once boiling, blanch your sweetcorn for 4 minutes, then drain. Squeeze out any excess moisture between kitchen paper.
Meanwhile, coarsely grate the carrots (peel if you wish; if they are organic we like leaving the skin on); peel and coarsely grate the beetroot; finely slice the radishes; roughly chop the baby spinach; and peel, halve then finely slice the red onion into half moons.
Combine everything in your salad bowl and only dress and toss immediately before serving.
