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

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

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

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

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