Jamie Oliver’s Rainbow Salad Wrap

This recipe comes to us from Jamie Oliver’s Food Revolution Day. Jamie’s goal is to break the Guinness World Record and get one million kids cooking this deliciously easy recipe.

Serves 6

Food for Thought: ”It has never been more important to educate people about food and how to cook it,” say the folks at Jamie Oliver’s Food Revolution Day. Obesity and diet-related diseases remain on the rise worldwide, and helping kids learn to cook fresh foods at home is one of our best tools to reverse the epidemic. Plus, it’s delicious! So what are you waiting for? Let’s cook up a revolution!

Cooking Tip of the Week: Remember that box graters are very sharp so use them carefully. Hold hard fruit and vegetables with a firm grip and use nice big chunks so that your hands are safely out of the way. When your knuckles get too close to the grater, stop grating and discard the leftovers.” -Jamie Oliver

Family Dinner Conversation Starter: Why do you think that it is important to learn how to cook?

Wash the beets and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there’s no need to peel them).

Pick off and discard the wispy ends from the beets.

Together: Hold a box grater steady on a cutting board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.

Together: Coarsely grate or thinly slice the cabbage, then discard the core and add to the bowl.

Together: Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.

Together: Finally, hold the root end of the beets and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.

Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.

Add all the dressing ingredients to a glass jar.

Put the lid securely on the jar and shake well.

Have a taste and see whether you think it needs a bit more yogurt, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your rainbow salad.

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