A nourishing salad with a dressing made from our Blood Orange Tea.
Time to Make
20 minutes
Serves
8
Ingredients
1/4 red cabbage, finely shredded
3-4 kale leaves, finely chopped
1 large carrot, grated
1/2 red onion, finely sliced
1 stalk celery, finely sliced
1 medium red beetroot, peeled and grated
½ yellow beetroot, peeled and grated (optional)
1/4 cup pumpkin seeds, lightly toasted
1/4 cup sunflower seeds, lightly toasted
1-2 teaspoons cumin seeds, lightly toasted
Dressing ingredients:
2 Red Seal Blood Orange Hot or Cold tea bags
¼ cup water
2 tablespoons orange juice
1/2 teaspoon Dijon Mustard
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Step 1
Immerse the tea bags into the water and leave to infuse for 3-5 minutes before removing the tea bags, squeezing out excess liquid and then discarding.
Step 2
Combine the cabbage, kale, carrot, red onion, celery and beetroot in a large serving bowl.
Step 3
Add the seeds and cumin and toss to combine.
Step 4
Mix together the tea, orange juice, mustard and olive oil. Season with salt and pepper.
Step 5
Drizzle dressing over the salad, sprinkle with mint leaves, toss and serve.
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