The Great Australian Cookbook

A simple, tasty salad you can pull together at a moment's notice.


  • 1 medium beetroot, coarsely grated

  • 1 medium carrot, coarsely grated

  • 1 medium fennel bulb, finely shredded

  • 6 chard leaves, finely shredded

  • 6 white radicchio, finely shredded

  • 4 small inner kale stems, finely shredded

  • 100g snow peas, trimmed

  • 4 spring onions, thinly sliced

  • handful mint, parsley and coriander leaves

  • Olive oil to drizzle

  • Apple cider vinegar, to drizzle

  • Edible flowers, to serve


  • 1.

    For the raw garden salad, combine ingredients in a large salad bowl. Drizzle with olive oil and vinegar and season to taste, toss to combine. Serve scattered with edible flowers.


For more great recipes like this, get your copy of The Great Australian Cookbook here.

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