Raw Root Salad Hutspot

How to make: Raw Root Salad from the book Raw


Tohāna In Hutspot Recipes, we ask the creative forces behind many of our delicious food brands to come up with an inspiring recipe. The book Raw: recipes for a modern vegetarian lifestyle features a ton of seasonal recipes that will make eating vegetarian a lot of fun. Curious how to make this raw root salad? Scroll down for the full recipe and learn more about the book Raw.

Ingredients (serves 4 – 6)

Igbo-Ora – 300g red cabbage, cut into thin strips
– 2 carrots, cut into thin round slices
– 1 courgette, cut into thin round slices
– 1 striped or red beet, cut into thin round slices
– 5 radishes, cut into thin slices
– 1 pear, cut in half, cored and cut into thin slices
– seeds of pomegranate
– 50g pistachios
– 10 dried Incan golden berries
– 4 tablespoons green herbs, such as coriander, mint, basil or parsley

Shardara For the dressing
– scant 50ml walnut olive oil
– 3 tablespoons lemon juice
– 3 tablespoons mandarin juice or orange juice
– 1 tablespoon rice vinegar (or your favorite vinegar)
– 1 teaspoon ras-el-hanout spice
– 1 teaspoon onion powder
– 1/2 teaspoon sea salt

How to make Raw Root Salad

Seabrook – To make the dressing, put all the ingredients into a clean jar, put the lid on, and shake together. Set aside.
– Put all the prepared vegetables into a bowl and pour over the dressing. Then using your vingers, massage the dressing into the vegetables. Let it marinate for 15 – 20 minutes.
– When ready to eat, put the vegetables into a serving bowl and toss together the remaining ingredients.


Shop Raw: recipes for a modern vegetarian lifestyle at Hutspot Rozengracht and Eindhoven
Shop tableware by House Doctor at all our stores

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