Living in perpetual summer in Singapore means a fresh raw salad is always an option, as the weather is warm and we need to hydrate. Cucumbers and tomatoes are water rich, with a water content of 95% and 94% respectively. A diet rich in the fibre found in fresh vegetables is also thought to reduce the risk of developing cancer.
Leafy greens, pumpkin and the cabbage family are rich in eye-healthy carotenoids and vitamin C, while red cabbage with purple anthocyanins is thought to benefit the cardiovascular system.
Packed with nutrient dense organic kale, pumpkin and cabbage, this salad is a great way of eating a rainbow-full of antioxidants. Diets rich in vegetable antioxidants help protect the body from both external and internally produced free radicles.
Add heart-healthy organic extra virgin olive oil in some form of dressing and you have a really healthy meal!
Credits: Ceri, Zenxin master chef
Print the recipe: Fresh Organic Rainbow Salad
Preparation: 20 mins
Total: 20 mins
- 4 organic English cabbage leaves ~100g, thinly sliced
- 4 organic red cabbage leaves ~100g, thinly sliced
- 100g organic Australian pumpkin, peeled and grated
- 50g organic Tuscan kale, thinly sliced
- 50g organic pea sprouts
- 1 pkt organic asparagus and baby corn, thinly sliced
- 1 organic Japanese cucumber, thinly sliced
- 100g organic cherry tomatoes, cut into segments
- Wash all the vegetables and process as described above.
- Gently place all the sliced and grated vegetables into a large bowl except the
- Mix carefully, then add the tomatoes.
- Serve with desired organic extra virgin olive oil dressing.