Riri's RecipesConsider this your sign to add this crunchy rainbow salad to your meal rotation. It’s so easy to make, barely any cooking required and packs a perfect crunch! It’s loaded with vitamins from the red cabbage, protein from the edamame, and lots of vitamin c from the bell peppers. You also get a delicious crunch from crispy fried onions and sliced almonds, and a perfect soy and sesame dressing.
Ingredients you will need to make this crunchy rainbow salad
- Red Cabbage. Besides the amazing crunch it provides, red cabbage is a nutrient powerhouse. It’s filled with vitamins, fibre, and high in antioxidants to support heart health, reduce inflammation and help with digestion.
- Edamame. I love adding edamame because it adds some protein and colour to this rainbow salad.
- Cucumbers. Perfect for hydration and extra crunch.
- Bell Peppers. I like using a mix of red and orange for colour, but you can definitely use one or a mix!
- Crispy Fried Onions. This adds so much flavour and the perfect crunch to this salad.
- Sliced Almonds. I use the sliced almonds from Nutterie and I love the large value pack it comes in! It’s so perfect to add to any salad or baked goods.
- Roasted Sesame Seeds.
- Dressing. I did a mix of olive oil, soy sauce, maple syrup, and salt and pepper.
Tips on preparing this rainbow salad
- Finely cut/shred your red cabbage. If you’re cutting it yourself rather than buying pre-shredded red cabbage, make sure to cut it super fine. It’s so much easier to eat and looks beautiful when assembled!
- Use a vegetable chopper to evenly cut your cucumber and bell pepper. I would highly recommend using a vegetable chopper to get perfect, even slices of the bell pepper and cucumber. You can definitely use a knife, but this goes so much quicker and you get uniform pieces in every bite!
- Whisk your dressing in a separate bowl. Make sure to whisk the olive oil, maple syrup and soy sauce together in a bowl until it’s well combined. This will ensure all the flavours will blend together before pouring it over your salad.
How to store this crunchy rainbow salad
Place in an airtight container and keep in the fridge for up to one week.
Craving more?
- If you’re looking for more flavourful appetizers, you will love this Roasted Red Pepper Cashew Dip. It’s so delicious, fresh, and pairs perfectly with crackers and veggies.
- On a salad kick? You absolutely need to try my Crunchy Pistachio and Pear Salad. It’s the perfect salad to switch up your usual rotation and you will love this one.
- This salad is perfect to meal prep for the week, and if you’re looking for a breakfast to meal prep, my Apple Baked Oatmeal is just what you need. Cozy, perfectly spiced and the best grab and go breakfast.
Crunchy Rainbow Salad
Consider this your sign to add this crunchy rainbow salad to your meal rotation. It's so easy to make, barely any cooking required and packs a perfect crunch! It's loaded with vitamins from the red cabbage, protein from the edamame, and lots of vitamin c from the bell peppers.
Ingredients
For the Salad
- 2 cups red cabbage, shredded
- 3/4 cup edamame, cooked
- 3/4 cup bell pepper, chopped (mix of red and orange)
- 1/2 cup Nutterie crispy fried onions
- 1/2 cup cucumber, chopped
- 1/4 cup Nutterie sliced almonds
- 2 tbsp Nutterie toasted sesame seeds
For the Dressing
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- salt and pepper, to taste
Instructions
- To a bowl, combine red cabbage, edamame, bell pepper, crispy fried onions, cucumber, sliced almonds, and toasted sesame seeds. Set aside.
- To a small bowl, whisk your dressing together until well combined.
- Pour dressing over the salad, toss and enjoy!
Notes
How to store: Place salad in an airtight container and keep in the fridge for 4-5 days.
**Disclosure: This post is sponsored by Nutterie. As always, all opinions are my own.**
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