Crunchy carrot, cress and cabbage salad
Serves 4

This salad is not only colourful ad tasty, but also packed with nutrients. 


4 large (or 6-8 small) carrots, peeled
about 2 cups of watercress, washed
half a medium-sized head of white cabbage

For the dressing:

5 Tbsp extra-virgin olive oil
3 Tbsp raspberry vinegar (or similar fruit vinegar)
1 clove garlic, crushed
1 tsp wholegrain mustard
1 tsp honey
Salt & milled black pepper to taste 


Slice the carrots into thin rounds and thinly slice the cabbage.  Toss the carrots, cress and cabbage together in a salad bowl. 

Mix all the dressing ingredients together in a small bowl and whisk vigorously until the salt has dissolved.  Pour over the salad and serve immediately.