Crunchy, clean-eat & diverse tasty flavours is what this salad is all about. This grated salad is a delicious alternative to a traditional green leaf version. It is incredibly healthy and easy to make, everything is raw and packed with vitamins. It also works well for vegans (minus the feta) and you can use different vegetables to your personal preference. I have been eating a lot of this the last couple of days to cure my flu. It tastes juicy, salty & sweet with lots of mouth-watering freshness. Right now, this is my go-to salad!
Last week I was craving for raw turnips so I had an idea of grating them into fine thin slices. From this idea, the grated salad was born! I began grating other vegetables directly into my large salad bowl such as carrots, red onion and celery. I also chopped in some kale, sticky dates and crumbled thick feta cheese. All the vegetables release a bit of tasty juice once grated and the sweetness of the dates adds a lovely balance to the mix. I also added olive oil, red wine vinegar, ground black pepper and a pinch of salt. I mixed the salad well with my hands, mushing all the ingredients together. Then I let the salad marinate in the fridge for half an hour before digging into it. Sometimes I add avocado, cashew nuts and steamed broccoli (that is crushed into small pieces) to the salad. Even though it may sound weird, the crushed broccoli adds a fun sweet taste.