Rainbow Salad

by (Osteopath & Exercise Scientist)

Here’s a new idea for a summer salad. Easy. Tasty. Healthy. What more could you want?


2 small carrots, peeled

2 Lebanese cucumbers

2.5 cups shredded red cabbage

2 green onions, thinly sliced

100g Baby Spinach leaves

50g dried noodles

1 Tbspoon of Rice Bran Oil

2 Tbspoon of Sweet Chili Sauce

3 Tbspoon Lime Juice

3cm piece of fresh ginger finely grated


  1. Using a vegetable Peeler slice the carrots and cucumber into thin ribbons. Mix in crushed noodles and other salad ingredients.
  2. Whisk rice bran oil, lime juice and sweet chili together and pour over salad. Mix well. Serve.


Recipe inspired from taste.com.au


by (Osteopath & Exercise Scientist) on 17th December 2014 |

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