A fresh, vegan salad made with seasonal vegetables and joint supporting oils. Enjoy with an 'Indian Summer' barbecue, as lunch or as a side dish to Taifun sausages or tofu.

Rainbow Salad
Rainbow Salad


1. Prepare the salad by shredding the cabbage, grating the carrot, finely chopping the pepper, and adding to the whole baby spinach leaves and parsley.

Toss the salad well, and serve.

Courtesy of Viridian

Preparing the Dressing

2. Prepare the dressing in a small bowl. Finely chop the garlic, add a pinch of salt and all the other wet ingredients.


  • 1 carrot
  • 1 handful of baby spinach
  • 1/2 red pepper
  • 2 slices of red cabbage
  • Small handful of parsley
  • For the Dressing:
  • 1 clove of garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Viridian Joint Omega Oil
  • 1 teaspoon honey
  • 2 teaspoons dark soy sauce