Day 2 of Salad a Day Rainbow salad
The naming of this salad was obvious because of all the colours of the rainbow that are in it. It’s not only visually appealing, there’s also a flavour burst in every mouthful. And every mouthful is different, the combination of flavours in your mouth changes with every forkful. Like yesterday’s salad, the Bean Lime Salad, the flavour of the rainbow salad develops over time. So if you’ve got a spare half an hour, shred and chop the veggies, pour the dressing on and leave it, covered in the fridge ready to serve later.
It looks best with the different coloured capsicum but if you can only get green, or the red and yellow capsicums are expensive then stick with the green. The flavour will be less sweet by removing the red and yellow capsicum, but still tasty.Print
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 serves 1x
- Category: Salad
- Cuisine: Australian
- 3 cups red cabbage (shredded (about ½ head))
- 1 cup carrot (grated (2–3 carrots))
- 4 green onions (thinly sliced )
- 1 cup sugar snap peas (sliced)
- 1 red capsicum (sliced)
- 1 yellow capsicum (sliced)
- 1 bunch coriander (chopped)
- ¼ cup maple syrup
- ¼ cup lime juice
- 2 tablespoons vinegar
- 1 tablespoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup olive oil
- Combine all the vegetables into a large dish.
- Place all dressing ingredients into a glass jar and shake well to combine.
- Pour dressing slowly and evenly over salad and mix gently to ensure all ingredients are evenly coated.
- Serve straight away or leave overnight for the flavours to develop.
Choose your favourite flavour vinegar. Apple cider will give a tarter flavour and balsamic will give a richer flavour.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.