Rainbow Salad

 

Easy Rainbow Salad with Peanut Dressing ohsweetbasil.com

 

Last winter we tried out a new restaurant in Ogden called,  Thai Curry Kitchen where we had the most delicious Rainbow Salad. This is not that salad, but it did inspire me to make my own and next time I’ll totally be adding the edamame.

 

Rainbow Salad with easy peanut dressing ohsweetbasil.com

 

The best part about the salad was that it’s not like your normal salad. In fact, there’s no lettuce or greens other tan cilantro and I looooove that! We busted out our Spiralizer and went to town on carrots, zucchini, cucumber, and then a little peppers and red cabbage action all served with an easy peanut dressing. It’s prefect to mix up your next BBQ side dish.

 

Will Carrots Help My Eyesight?

Eating carrots will improve your vision.

Carrots are high in vitamin A, a nutrient essential for good vision.

 

Can Zucchini Be Eaten Raw?

Many people eat raw zucchini in salads and dips.

Zucchini contains zero fat, and is high in water and fiber.

It also contains significant amounts of vitaminsB6, riboflavin, folate, C, and K.

Zucchini also contains potassium and manganese.

This summer squash also contains antioxidant and anti-inflammatory nutrients.

 

How Long Can You Keep Red Cabbage?

If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator.

 

 

Rainbow Salad

Yield: 4-6 servings

Rainbow Salad

Rainbow Salad
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes

Ingredients

  • 1 Large Carrot
  • 1 Large Zucchini
  • 1 Large Cucumber
  • 1 Red Bell Pepper, sliced thin
  • 1 Orange Bell Pepper, sliced thin
  • 1 1/2 Cup Red Cabbage, sliced thin
  • 1 Teaspoon Sesame Seeds

For the dressing

  • 1/4 Cup Coconut Milk
  • 3 Tablespoons Lime Juice
  • 2 Tablespoons Low Sodium Soy Sauce
  • 1 Tablespoon Peanut Butter
  • 1 Tablespoon Honey

Instructions

  1. Using a spiralizer, slice the carrot, zucchini and cucumber.
  2. Heat a small skillet over medium heat with a drizzle of oil and saute the zucchini for 2-3 minutes or until tender.
  3. Remove to a bowl and allow to cool completely.
  4. Toss all of the veggies in a large bowl, drizzle with desired amount of dressing and sprinkle with sesame seeds.

For the Dressing

  1. Place all of the ingredients in a small jar with a lid, shake to combine and set aside in the fridge until ready to use.

Nutrition Information:

Yield:

46

Serving Size:

1

Amount Per Serving:Calories: 83 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 11.4g Fiber: 2g Sugar: 7.3g Protein: 2.8g

I know, another salad, but holy deliciousness I insist you try it. Marinated steak and chicken, bacon, avocados, tomatoes and the best cilantro dressing ever! ohsweetbasil.com

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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4 comments on “Rainbow Salad”

  1. This salad is gorgeous!!!

  2. Hey there! Love your site! I too am a basil lover,and being Italian born, have had lots of experience with this wonderful under appreciated gift from the gods! Here is atop that may help you keep your basil alive and thriving.

    When you pick basil, NEVER pick the leaves from the sides of the plant. rather, pinch the TOPS of the plants off. This allows the roots to spread underneath the soil and it will yeld MORE basil. If there is a flower on the top of the basil, simply pinch that off too, and just throw into the soil, the flower contains seeds, so as it drys in the soil, it will eventually yield more basil for you.

    Hope this helps your basil growing dilemma. Thanks for the great recipe ideas too! Gonna try that sliced rainbow salad tonite along with the basil chicken for dinner!!!