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Shredded Rainbow Salad

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from "Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. copyright 2012. Reprinted with permission. All rights reserved.

  • servings: 8




  • 2 raw medium beets (any color), trimmed, scrubbed, and quartered
  • 1/4 red cabbage, quartered
  • 2 large carrots, scrubbed and trimmed
  • 1/4 white cabbage, quartered
  • 2 pears, stems removed and quartered
  • 1 cup walnut halves, roughly bashed
  • 2 handfuls fresh curly parsley or mint, chopped

For the Dressing

  • 1 tablespoon mayonnaise
  • 2 teaspoons mustard
  • 3 tablespoons cider vinegar
  • 6 tablespoons extra-virgin olive oil
  • Sea salt and ground pepper
  • Worcestershire sauce
  • Hot sauce


  1. Step 1

    Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

Everyday Food, September 2012



Reviews (2)

  • 31 Oct, 2013

    I LOVE this salad. It's fresh, crunchy, and very, very pretty. I toast the walnuts first and then crumble them on top.

  • 28 Jun, 2013

    My wife made this salad for a potluck dinner several weeks ago. While it looks beautiful (ohoos & ahaas), it was really bland in my opinion. She's "sodium-phobic", so she probably didn't use enough salt and Worcestershire sauce. Sarah's not afraid of salt, and neither should you.