The best part about this salad is how colourful and nourishing it is, plus it lasts up to 5 days in the fridge (without dressing on it).

Salad
½ red or white cabbage
1 carrot, peeled and grated
1 small beetroot, peeled and grated
Small head broccoli, cut into small florets
Small amount of rocket
Crispy almonds or pumpkin seeds
20g arame seaweed (optional)

Dressing
2 lemons (or oranges for variety) juiced
1 garlic clove
Small amount of mint and coriander
Small piece fresh turmeric
4 tablespoons extra virgin olive oil
1 teaspoon honey (not on cleanse)

Process all the above ingredients until mixed well in blender or thermomix, keep in a jar in the fridge

Cut the cabbage very finely by hand or with a mandolin
Steam the broccoli lightly
Put all ingredients including cabbage into a large bowl or Pyrex container

To keep fresh in the fridge for 5 days don’t add dressing directly into the raw salad, just add some each day onto your plate.

Thanks to Belinda Randell for this recipe (The Organic Chef).