Ingredients

Method

• 1 red cabbage, thinly sliced
• 200 g Woolworths beetroot spaghetti
• 25 g baby herb leaves
• 8 red spring onions, thinly sliced
• 6 Woolworths rainbow radishes, thinly sliced
• 75 g Woolworths micro vegetables
• 2 kohirabi, sliced into matchsticks
• Sea salt, to taste
• Woolworths edible gold glitter, for serving
• 1 x 200 g Saint André cream cheese
• For the dressing, mix:
• 3 T extra virgin olive oil
• 4 T red wine vinegar
• 1 T sugar
• Sea salt and freshly ground pepper, to taste

Method

Ingredients

1. Place the cabbage, beetroot spaghetti and baby herbs in a bowl and toss with half the dressing.

2. Pile the salad onto a platter and top with the remaining ingredients. Drizzle over the remaining dressing.

3. Mix the salt and edible glitter and scatter over the salad. Serve with the cream cheese.

Discover more festive recipes here.