Plant-Based Cocobella Recipe

Salad in a Jar

Name: Salad in a Jar
Ingredients: ½ medium carrot, spiralised; ½ cup red cabbage, finely shredded; ½ small red onion, sliced thinky; 1-2 radishes; ½ cup brown lentils (I used canned); 2 tablespoons mixed fresh herbs; ¼ cup alfalfa sprouts; 1 tablespoon olive oil; ½ tablespoon balsamic vinegar; 1-2 hard-boiled eggs; Salt and black pepper, to taste

Enjoying delicious lunches and feeling fabulous for it. This is how to thrive! Suited for vegetarian and gluten free diets.

By Nadia Felsch | Featured in Meals & Savoury

Ingredients

½ medium carrot, spiralised
½ cup red cabbage, finely shredded
½ small red onion, sliced thinky
1-2 radishes
½ cup brown lentils (I used canned)
2 tablespoons mixed fresh herbs
¼ cup alfalfa sprouts
1 tablespoon olive oil
½ tablespoon balsamic vinegar
1-2 hard-boiled eggs
Salt and black pepper, to taste

Method

Wash, peel and prepare vegetables. Pick leaves off herbs.

Pour olive oil and balsamic vinegar into a large jar with a tight-fitting lid. Add carrot, followed by cabbage, lentils and sprouts. Top with onion, radish, herbs and egg.

Season to taste with sea salt and freshly ground pepper. Seal the jar.

When you’re ready to eat, simply tip the jar into a bowl to mix the dressing through the salad.