Rainbow Veg

Rainbow Veg

Rainbow Veg

From Stonesoup

This is really more of an idea than an actual recipe. The possibilities are endless not only for the types of veg you use but how you incorporate them into your cooking. This is without a doubt the number one habit I’ve developed which has helped me eat more veg across all my meals, especially breakfast and lunch.

enough for: 2-4 as a side
takes: 10 minutes

1 carrot, peeled
1 beetroot, scrubbed and peeled
2 zucchini
1/2 cauliflower

1. Grate veg using your food processor or a box grater. Toss together. 

2. Use as per one of the suggestions below or store in an airtight container in the fridge.

Usage Suggestions

breakfast – serve with poached egg or two and a good dollop of homemade mayo (one of my all time favourite breakkies).

side salad – toss in a little lemon juice and olive oil and season generously. Lovely with BBQ or pan fried fish or chicken.

quick n’ easy lunch – toss in a drained can of tuna, salmon or sardines and serve with lashings of lemon juice.

another lunch salad – make a quick dressing of 1 part vinegar and 2 parts olive oil. Toss in the grated veg and crumble over some marinated or regular feta. Finish with toasted almonds, hazelnuts or pine nuts.

rice / couscous alternative – serve grated raw veg as an alternative to steamed rice or couscous. I just serve my hot curry or Tajine on a bed of the cold raw veg and enjoy the temperature and textural contrast.

Variations

low carb – replace beets and carrot with extra zucchini or broccoli or both!

different veg – also good with broccoli but for some reason grated broccoli goes slimy after a couple of days so I only make enough to eat in the next 24hours if I’m using broc. Zucchini or other summer squash are brilliant as is fennel. 

don’t grate – asparagus unless you want asparagus soup!

hand chopped veg – great with capsicum (bell peppers), snow peas, sugarsnap peas, green beans, bok choy, cabbage, Brussels sprouts, asparagus.

herby – toss in fresh herbs such as parsley, basil, mint or coriander (cilantro).

Prepare Ahead?

Absolutely. Takes about 10 minutes.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 1-2 weeks. The fresher they are the more nutrients will be present so best not to prep too far in advance. Can be frozen but the texture will be soft when defrosted so I usually don’t freeze.

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{ 2 comments… read them below or add one }

Susan Stone June 11, 2016

Another wonderful idea. I really like the idea of doing this with feta cheeseā€¦ YUM!

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jules June 16, 2016

Great Susan!

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