Detox Salad

a bowl of salad with carrots, beetroots, and fennel
Prep Time: 
20 minutes
Number of Servings: 
Serves 6



  • 12-inch piece of fresh ginger root
  • Juice of 2 large oranges
  • 2 12 fl. oz non-pasteurized apple juice
  • 1 12 fl. oz lime juice


  • 6 carrots, peeled and grated
  • 3 medium beetroots (beets),
  • peeled and grated
  • 1 small fennel bulb, very thinly sliced
  • 2 oz mixed bean sprouts
  • 3 12 oz sultanas (golden raisins)
  • 1 oz sunflower seeds, toasted
  • 1 oz pumpkin seeds, toasted
  • 2 fl. oz extra-virgin olive oil
  • Handful of cilantro leaves, to garnish


  • Juicer (optional)
  • Mandoline (optional)


  1. To make dressing, peel and finely dice ginger. Using the flat side of a knife, press down on ginger pieces to release any excess juice. (Alternatively, if you have a juicing machine, peel and juice ginger.) Put diced or juiced ginger into a small jar along with remainder of dressing ingredients, pop jar’s lid on, and shake well.
  2. Assemble all salad ingredients in a large mixing bowl. Toss together well. Drizzle over dressing and serve, garnished with cilantro leaves.


  • For those of you who own a mandoline, use it here to cut your fennel into perfect paper-thin slices. Just be careful of your fingers!
Nutrition Info: 
274 Calories, 5 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 24 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (2 g sat), 101 mg Sodium, ★★★★★ Vitamin A, ★★★★ Vitamin C, ★★★ Vitamin K, ★★ Vitamin B6, E, Folate, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium, Zinc



Vegan Restaurant

Here at Mildreds, we never play it safe. Thanks to our in-house development team, led by Mildreds creative director Sarah Wasserman, we pride ourselves on pioneering new flavours and bold ideas into every dish to treat our guests to the most exciting, cutting edge vegan food in the world.