Rainbow Salad with Carrot Dressing

Jl. Raya Sayan Banjar Mas, Gang Mas, Sayan, Ubud, Gianyar, Bali 80571

All star salad with fresh organic garden leaves, shredded carrots, cucumber, paprika, avocado, balsamic beetroots, fried tempe, pumpkin seeds and sun flower seeds.

Ingredients

This Recipe Serves 1

50 gr Cabbage

50 gr Carrot

50 gr Paprika (yellow)

50 gr Cucumber

25 gr Avocado

100 gr Fried tempe

5 gr Sun Flower Seed

40 gr Lettuce

50 gr Carrot dressing

30 gr Balsamic beetroot & cherry tomatoes

 

CARROT DRESSING:

75 gr Carrot

20 gr Celery

7 gr Ginger

50 gr Onion

7 gr Garlic

50 ml Soya sauce

12 ml Coconut oil

15 gr Coconut sugar

2 gr Salt

Direction

  • Wash all the vegetables under running water. 
  • Carrot, purple cabbage, yellow paprika and cucumber slice very thin.
  • Cut fried tempe in dice.
  • Cut avocado in dice.
  • Mix all the vegetables you cut in dice, lettuce, tempe and avocado in your salad bowl and add the pumpkin seed and sunflower seeds.
  •  

    FOR CARROT DRESSING:

  • Peel the carrot and ginger and wash them celery and ginger under running water including the celery.
  • Cut in small size (enough size to put in the blender)  carrot, Onion, celery stalk, ginger, garlic.
  • Put all ingredients in a blender until soft.
  • Serves

    Serve in a bigger bowl as shown on the picture above.

    Chef's Tip

    Add another vegetables regarding your apetite.

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    Mana Kitchen

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