Raw vegan spiral salad with pineapple and miso ginger dressing

23 Apr

My sister recently bought a nifty vegetable noodle maker, also known as a “spiralizer!” It’s an amazing tool to have in the kitchen… any excuse to eat more veggies!

Raw vegan spiral salad with pineapple and miso ginger dressing

You will need
For the salad
1-2 large courgettes
1 carrot
20 grapes
1-2 mandarins
3 stalks of kale
½ bag of baby salad leaves

For the dressing
100g pineapple
1 tsp miso paste
Juice of 1 lemon or lime
1 inch of fresh ginger root
A handful of fresh coriander
1 ripe banana

For the dressing place all the ingredients in a blender and whizz until smooth.
If you find it too thick, add some orange or grapefruit juice to loosen it up.
For the salad, peel the mandarins and break into segments, then halve the grapes.
Remove the middle stalk from the kale, then tear up your 3 stalks to around the size of baby spinach leaves.
Top and tail the courgette and whack it in the “spiralizer”, likewise with the carrot.
Keep any trimmings for soup or to be juiced later.
Place all of the vegetable noodles together with the other salad ingredients into a large bowl.

Serve cold and with a good glug of the dressing.

Top Tip
This salad is best consumed the same day, but it will keep for 24 hours once no dressing has been added.

Enjoy Eoin


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One Response to “Raw vegan spiral salad with pineapple and miso ginger dressing”

  1. cloudthyme April 23, 2014 at 10:38 pm #

    Wow, this looks so refreshing and delicious! 🙂

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