Low-Carb Rainbow Salad with Feta

Ingredients makes 3 servings

• Salad:
• 1 cup shredded white cabbage (70 g/ 2.5 oz)
• ³/₄ cup sliced radishes (90 g/ 3.1 oz)
• 1 medium carrot (90 g/ 3.1 oz)
• ¹/₂ medium zucchini (100 g/ 3.5 oz)
• ¹/₂ medium cucumber (100 g/ 3.5 oz)
• 3 baby red peppers or 1 regular pepper (74 g/ 2.6 oz)
• ¹/₃ cup pumpkin seeds (43 g/ 1.5 oz)
• ²/₃ cup feta, crumbled (100 g/ 3.5 oz)
• Optional: fresh mint for garnish
• Dressing:
• 2 tbsp toasted sesame oil (30 ml)
• 3 tbsp extra virgin olive oil (45 ml)
• 1-inch piece fresh ginger, grated (15 g/ 0.5 oz)
• 1 tbsp coconut aminos (15 ml)
• 1 tsp apple cider vinegar
• ¹/₈ tsp each sea salt and pepper

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted). Place the pumpkin seeds of a baking try and roast in the oven for 5 minutes until golden. Remove from the oven and allow to cool.

2. Using a fine grater or a grating blade of a food processor, shred the cabbage and radish. Cut the carrots, courgette and peppers into fine matchsticks and slice or julienne the cucumber.

3. Mix all the dressing ingredients together in a small bowl. Add all the grated vegetables to a large bow.

4. Toss through the salad dressing, toasted seeds and crumbled feta. Enjoy!