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.


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