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.