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Tasty Antioxidant Salad

This colourful salad is rich in antioxidants and flavours. The perfect side dish with meat, tofu or fish.


  • 6 tablespoons flaxseed oil
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sweet chutney
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons sweet chilli sauce
  • 1/2 teaspoon mild yellow curry powder


  • approx 4 handfuls of mixed baby spinach and rocket leaves
  • 2 red apples, grated with skin on
  • 3/4 cup grated carrot
  • 1/2 cup chopped raisins or sultanas
  • 3/4 cup shredded red cabbage
  • 2 tablespoons sesame seeds
  • 2 tablespoons pine nuts


  1. Preheat oven to 200C. Blend all salad dressing ingredients together at least 30 minutes before serving and store in a jar or glass bottle.
  2. Place seeds and pine nuts on a flat baking tray and toast in the oven until slightly browned (approx. 2 – 3 minutes, check regularly as they burn VERY easily). Remove and allow to cool.
  3. Mix all the salad ingredients together and add 3 – 4 tablespoons of the dressing just before serving.

Health tip: Apple cider vinegar in the salad dressing is a fantastic digestive aid and helps the acid – alkaline blood balance.

Original recipe sourced from Fisher, Karen 2011, The healthy skin diet, Exisle Publishing P/L, Wollombi, Australia

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