Rainbow Veggie Salad
This Rainbow Veggie Salad is a vibrant, refreshing dish packed with a variety of colorful vegetables, each offering a different texture and nutritional benefit. From crunchy bell peppers to sweet carrots, crisp cucumbers, and vibrant tomatoes, this salad is as visually appealing as it is delicious. Tossed in a simple vinaigrette, it’s perfect as a side dish or a light, healthy main course. The colorful ingredients ensure a high dose of vitamins, minerals, and antioxidants, making this salad a nutritious choice for any meal
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
For the Salad:
1 cup cherry tomatoes, halved
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup cucumber, sliced
1 cup shredded carrots
1/2 cup purple cabbage, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro or parsley, chopped (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard (optional)
Salt and pepper, to taste
1/4 tsp garlic powder or minced garlic (optional)
Instructions:
1. Prepare the Vegetables:
Wash and dry all the vegetables thoroughly.
Halve the cherry tomatoes, dice the bell peppers, slice the cucumber, shred the carrots, thinly slice the cabbage and red onion, and chop the cilantro or parsley if using.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey or maple syrup, Dijon mustard (if using), garlic powder, salt, and pepper. Taste and adjust the seasoning to your liking.
3. Toss the Salad:
In a large salad bowl, combine the tomatoes, bell peppers, cucumber, shredded carrots, cabbage, and red onion.
Pour the dressing over the vegetables and toss gently to coat all the ingredients evenly.
4. Garnish and Serve:
Garnish with chopped cilantro or parsley, if desired.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together.
Chef Tips & Notes:
Add Protein: For a more filling salad, add grilled chicken, chickpeas, or tofu for a plant-based protein option.
Customize the Vegetables: Feel free to switch up the veggies based on what you have on hand. Add ingredients like avocado, zucchini, or spinach for extra flavor and nutrients.
Make it Spicy: Add a finely chopped jalapeno or a sprinkle of red pepper flakes to the dressing for some heat.
Make-Ahead Option: The salad is best served fresh, but if you’re making it ahead, keep the dressing separate until ready to serve to prevent the vegetables from getting soggy.
Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The salad will continue to release moisture, so it may get a little softer over time.
Frequently Asked Questions
Q: Can I use a different vinegar?
A: Yes! You can substitute balsamic vinegar, red wine vinegar, or even rice vinegar for the apple cider vinegar for a slightly different flavor profile.
Q: Can I add cheese to this salad?
A: Absolutely! Feta, goat cheese, or shredded parmesan are great additions to this salad for extra flavor and richness.
Q: Can I make the dressing in advance?
A: Yes! You can make the dressing up to 3 days in advance and store it in the fridge. Just give it a good shake or stir before using.
Q: Can I use frozen vegetables?
A: While fresh vegetables work best in this salad, you can use thawed frozen peas or corn for an alternative. Just make sure they are well-drained and not too soft.
Nutritional Info
Calories: 150 kcal
Protein: 2g
Carbohydrates: 12g
Dietary Fiber: 4g
Sugars: 6g
Total Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 140mg