Carrot salad.jpg

Autumn Slaw with Kale, Beets, Blackberries & More

Autumn Slaw with Kale, Beets and Seeds

This is a vibrant salad to eat in early autumn, packed full of so many raw nutrients. Play around with different ingredients as the season changes, as the winter hits substitute the blackberries for dried fruits and include whatever raw veg you have, from kohlrabi to celeriac.

Serves 4

Mixing a colourful carrot salad by hand


  • 200g carrots, grated
  • 1 small beetroot (about 150g), grated
  • 3 beet tops or kale leaves, shredded
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • A handful of sprouted mung beans
  • 1/2 lemon, juiced
  • A small bunch parsley, roughly chopped
  • 150g blackberries


Prepare all of the ingredients. When you are ready to eat, mix together and serve.

Keep your eyes peeled for more organic and seasonal recipes this Organic September, on Facebook, Instagram, Twitter and by following #OrganicSeptember.