• Rainbow grater salad (Adam Liaw)Source: Adam Liaw

The beauty of this idea is realised with a grater unit (an electric processor with grater blade). You dump everything in, press 'go' and out pumps a bunch of midweek lunch solutions, with three serves of vegetables per bowl.

6-8 cups



Skill level

Average: 3.2 (28 votes)


  • 1 large zucchini
  • 2 large carrots
  • 80 g block tasty cheddar
  • 1 small red onion
  • 1 green apple
  • 1 large beetroot or ½ red cabbage
  • 4 organic eggs, hard-boiled, cooled and peeled
  • mayonnaise, guacamole or basil pesto and small basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Chop the zucchini, carrots, cheese, onion, apple and beetroot or cabbage into chunks that will fit into your grater unit.
  2. Using a food processor fitted with the grater attachment, feed the ingredients through the feeder tub with the machine running and then blitz in descending order. If using a box grater, grate directly into a large salad bowl. Pass the boiled eggs through the grater last.
  3. Scoop the grated vegetable mixture into jars and dollop with mayo, pesto or guacamole. Seal and refrigerate until ready to serve.


• The grated vegetable mixture can be turned into Rainbow fritters after a day or two – drain the liquid, add chia seeds or cornflour and 1–2 eggs.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.