Eating the rainbow is easy with this colorful salad!
2 large zucchini (courgettes), spiralized
1 large carrot, spiralized
150 g (5½ oz/2 cups) red cabbage, shredded
50 g (1¾ oz/2 cups) kale ribbons, massaged
1 red capsicum (pepper), thinly sliced
1 yellow capsicum (pepper), thinly sliced
3 tablespoons chia seeds(black and white)
2 tsp fish sauce
2 tbsp soy sauce
80 ml (2½ fl oz/1/3 cup) lime juice
1 tbsp rice malt syrup
2 tsp sesame seeds
How do you massage kale?
Simply take the leaves once they’ve been chopped or sliced and use your hands to rub the kale (as if you’re massaging it) until it begins to soften. You can use a little olive oil or coconut oil if you like. This process basically makes the kale easier to eat as it breaks down the toughness of the leaf and also removes some of the bitterness.