Nutritious Shredded Salad

One of my favourite salad option first shown to me by my dear friend Melanie.

You can make a large quantity of this salad as it keeps really well in the fridge for at least 3 or 4 days. I put the dressing on as I love how the flavours intensify over a couple of days but you can store the dressing separately if you prefer.

There are numerous variations depending on your vegetable preferences and all sorts of other ingredients & dressings that you might like to add.

If you want more ideas – please ask as I have other variations available.

INGREDIENTS:
1 x red cabbage
2 x large carrots
1 x 250g pot of pomegranate seeds
1 x bunch dill
1 x bunch coriander 4 x Tbsp defrosted soya beans (or other legumes - see below)
Roasted mixed seeds or Roasted nuts

Optional vegetable extras: spring onions, sugar snap peas, beetroot, - whatever you fancy/ have in your fridge.

Swap the herbs for parsley & mint Or coriander

Legume options: Chickpeas or Carlin peas

Add in: 4 xTbsp mixed cooked Hodmedods wholegrains such as Pearl barley/Spelt/Emmer or Naked Oat Groats (GF)

For Sweetness: Add some dried fruits such as cranberries?

Dressing options:
2 x Tbsp Olive oil & Balsamic Vinegar

OR:

Grated fresh ginger, Sesame Oil & Apple Cider Vinegar & fresh coriander

METHOD:
If you have a MagiMix shred/slice the ingredients or: – finely slice and cut the cabbage – grate the carrots – chop all the herbs.
Place all the above ingredients in a large bowl or plate (or tupperware if you’re storing it for the week).
Then add the dressing ingredients according to your taste preferences.