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A tasty and versatile recipe that needs no cooking. Use whichever veg (and fruit) you have to hand. The more different colours, the more different vitamins you will be including, and the more your gut biome will thank you! A mandolin helps here but a sharp knife will do.
Roots: kohlrabi, beetroot, turnip, carrot, celeriac, radish, china rose radish, daikon/mooli - grated or cut into matchstick-sized pieces
Cabbage: white, red, savoy, January King, cavolo nero - finely sliced
Fruit (optional): apple or pear - sliced
Toppings: your choice of sunflower, sesame or pumpkin seeds, walnuts, hazelnuts - lightly toasted or crumbled feta or blue cheese
For the dressing:
juice and zest of one orange or lime (to taste)
2 tbs cider or red wine or brown rice vinegar
3 tbs olive oil
1 tsp honey or agave syrup (or a teaspoon of sugar)
salt and pepper
For a creamier dressing, add a spoonful of yoghurt or mayonnaise.
Chop, slice, grate all the vegetables as appropriate.
Mix up the dressing, then pour over the vegetables and mix thoroughly.