Rainbow Slaw

Salad
¼ of both a red and green cabbage, finally sliced
2 carrots, grated
1 zucchini, grated
1 small apple, grated
3-4 large spinach leaves, finely sliced
½ cup sultanas, soaked

Dressing
½ clove garlic
1 teaspoon of fresh ginger
Juice of ½ lemon
Juice of ½ orange
3 tablespoons of flax oil
Pinch of salt


Blend the dressing, and stir through all ingredients. Leave for at least ten minutes so the salad absorbs the dressing flavours.