Ingredients

  • 1/2 cup avocado oil
  • 1 cup small caulifower florets
  • 1 fennel bulb, shaved paper thin*
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 cloves garlic, smashed
  • 1/2 tsp ground ground Ceylon cinnamon
  • 1/4 tsp ground ground ginger
  • 1 small kohlrabi, julienned*
  • 1/4 tsp grated nutmeg
  • 1/2 cup raw pecans, toasted
  • 1 tsp freshly cracked black pepper
  • 1½ tsp Himalayan salt
  • 1/2 cup raisins
  • 1 large red apple, skin on, finely diced
  • 4 mini sweet red peppers, julienned
  • 350g snow peas, julienned
  • 1/4 cup unsweetened applesauce
  • 1/4 cup white balsamic vinegar

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Start by prepping all your veggies (save for the apple which you should only prep at the last minute so it doesnt go brown on you) and put them in a very large mixing bowl; set aside. To make the dressing, add all the ingredients into a 1 pint wide mouth glass jar and blitz with an immersion blender until smooth and creamy, about 30 seconds. You could also do this with a small food processor, if you preferred.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Pour the vinaigrette over the reserved veggies, (dont forget to add the apple!) and mix until thoroughly combined.
  • INGREDIENTS:

Step 3

  • Serve immediately or leave in the fridge for a couple of hours to allow flavors to meld. This salad keeps well in the fridge for 2 to 3 days in an airtight container.