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Rainbow Salad

Each week I get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. It's also zero waste as they take back the packaging it's delivered in!

This one’s for everyone who’s overindulged for the past few days and can’t be bothered to cook anymore! It should hopefully use up a few leftovers too.

This delicious salad is super simple and requires no cooking. It took 15 minutes to prep and serves four.

  • 500g Red cabbage
  • 300g Carrot
  • 1 Lemon
  • 5 tbsp Olive Oil
  • 5 tbsp Salt
  • 1 tbsp Pepper
  • Sunflower seeds

Shred the carrot using a cheese grater and finally chop the cabbage.

Squeeze in the lemon, oil, salt and pepper and mix thoroughly.

Split over four plates, top with the sunflower seeds and serve.
Rainbow salad ready to eat

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