Rainbow Veggie Salad

Rainbow Veggie Salad

Crisp vegetables in a rainbow of colors tossed with a tangy citrus vinaigrette.

Total 20 min Makes 4 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Soy

This colorful salad combines crunchy bell peppers, carrots, cabbage, and cucumber with a bright citrus-vinaigrette dressing. It works well as a light lunch, a potluck side, or a crisp counterpoint to grilled meats. The vegetables stay crunchy if tossed just before serving.

Ingredients

  • 1 cup red bell pepper, thinly sliced
  • 1 cup yellow bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup red cabbage, thinly shredded
  • 1 cup cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/4 cup edamame, shelled and cooked
  • 1/3 cup citrus vinaigrette
  • 2 tablespoons sliced almonds, toasted
  • 0 salt, to taste
  • 0 black pepper, to taste

Method

  1. Wash and dry all vegetables thoroughly. Thinly slice the bell peppers, cucumber, and red cabbage, and julienne the carrots.

  2. In a large bowl, combine the bell peppers, carrots, cabbage, cucumber, cherry tomatoes, cilantro, and edamame.

  3. Pour the citrus vinaigrette over the vegetables and toss gently until evenly coated.

  4. Season with salt and black pepper to taste, tossing again to combine.

  5. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.

  6. Sprinkle the toasted sliced almonds over the top just before serving.

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    Rainbow Veggie Salad

    This colorful salad combines crunchy bell peppers, carrots, cabbage, and cucumber with a bright citrus-vinaigrette dressing. It works well as a light lunch, a potluck side, or a crisp counterpoint to grilled meats. The vegetables stay crunchy if tossed just before serving.

    20 min 4 servings 145 cal

    Ingredients

    • 1 cup red bell pepper, thinly sliced
    • 1 cup yellow bell pepper, thinly sliced
    • 1 cup carrots, julienned
    • 1 cup red cabbage, thinly shredded
    • 1 cup cucumber, thinly sliced
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh cilantro leaves, chopped
    • 1/4 cup edamame, shelled and cooked
    • 1/3 cup citrus vinaigrette
    • 2 tablespoons sliced almonds, toasted
    • 0 salt, to taste
    • 0 black pepper, to taste

    Method

    1. 1

      Wash and dry all vegetables thoroughly. Thinly slice the bell peppers, cucumber, and red cabbage, and julienne the carrots.

    2. 2

      In a large bowl, combine the bell peppers, carrots, cabbage, cucumber, cherry tomatoes, cilantro, and edamame.

    3. 3

      Pour the citrus vinaigrette over the vegetables and toss gently until evenly coated.

    4. 4

      Season with salt and black pepper to taste, tossing again to combine.

    5. 5

      Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.

    6. 6

      Sprinkle the toasted sliced almonds over the top just before serving.