KORU® Vegetable Salad

Preparation time: 15 minutes

Servings: 8-10 side servings; 4-6 main dish servings

Recipe supplied by: Sandi McGrath "This salad has amazing textures and colors, AND it's tasty as well as healthy! Leftovers are great for lunch the next day!"

Substitute or add other vegetables such as radishes, kohlrabi or sprouts, as well as alternate seeds or nuts.


1 KORU® Apple, cored and julienned or grated

1 cup raw beets, peeled and coarsely grated

1 cup carrots, peeled and coarsely grated

1 cup finely shredded red cabbage

1 cup shredded brussel sprouts

1 cup shredded kale

¼ cup sliced almonds

¼ cup pumpkin seeds

¼ cup sunflower seeds

¼ cup fresh mint leaves, roughly chopped


Salad Dressing:

¼ cup EVOO

2 Tablespoons apple cider vinegar

1 Tablespoon honey

Salt and pepper to taste


  1. Whisk salad dressing ingredients together in a small bowl and set aside.
  2. Layer KORU® Apple and all vegetables in a medium size salad bowl or on a platter.
  3. Sprinkle seeds, almonds and mint over the top.
  4. When ready to serve, pour salad dressing over the top and toss.