Preheat the oven to 200oC
Finely chop or grate the red cabbage and transfer into a bowl. Add the apple cider vinegar and a pinch of salt, before mixing everything together with your hands.
- Peel and chop the sweet potato then place it onto the baking tray. Drizzle some olive oil on top, and sprinkle salt and pepper. Let it bake in the oven for 25-30 minutes until cooked.
In a separate pan, bring 600ml of water to boil and add the stock cube. Mix until it fully dissolves. Once it’s diluted, add the quinoa, and let it simmer on medium heat for 20 minutes or so.
Remove the kale stems then place all the leaves in a bowl. Add the lemon juice and massage the leaves for approximately 5 minutes, until they have softened.
Cut the radishes in thin slices or in quarters.
Cook the frozen peas and frozen sweetcorn as per the instructions on the pack.
- Combine all the ingredients for the dressing in a bowl, and whisk everything together.
Once all the ingredients are cooked, prep the salad in a large bowl by mixing all the ingredients. Pour the dressing and blend it in well. Finish the salad by sprinkling the seeds on top.
Now that you know how to make a rainbow salad, take a look at our campaign that’s all about eating in full colour and find out how many colours we can find on the average British plate. Also discover what food colours people are attracted to in our social experiment!