We’ll be sharing vegan recipes every Saturday in January in support of Veganuary! This week we’re showing you how to assemble our famous Detox Salad. You can also find it on page 89 in ‘Mildreds the Cookbook’
This salad has been a staple on our menu for many, many years. It’s 100 per cent organic in the restaurant as we use only organic fruit and veg to prepare it; if you’re making it up at home then this choice is entirely up to you. For those of you who own a mandolin, use it here to cut your fennel into perfect paper-thin slices. Just be careful of your fingers!
(SERVES 6-8 AS A STARTER)
- 6 carrots, peeled and grated
- 3 medium beetroot, peeled and grated
- 1 small fennel bulb, very ﬁnely sliced
- 50g mixed bean sprouts ,
- 100g sultanas
- 25g sunﬂower seeds, toasted
- 25g Pumpkin seeds
- 50ml extra virgin olive oil
- handful of coriander leaves, to garnish
FOR THE DRESSING
- 1cm piece of fresh root ginger
- juice of 2 large oranges
- 60ml non-pasteurized apple juice
- 40ml lime juice
To make the dressing, peel and finely dice the ginger. Using the flat side of your knife, press down on the ginger pieces to release any excess juice. (Alternatively, if you have a juicing machine, peel and juice the ginger.) Put the diced or juiced ginger into a small jar along with the remainder of the dressing ingredients, pop the lid on and shake well.
Assemble all the salad ingredients in a large mixing bowl and toss together well. Drizzle over the dressing and serve, garnished with coriander leaves.
We’re celebrating Veganuary with a vegan advent calendar for the entire month of January. Check out our social pages for vegan recipes, videos and inspiration to help you on your way!