Rainbow Vegetable Salad Recipe
Rainbow Vegetable Salad is a vibrant, crunchy and refreshing salad packed with colourful vegetables, including peppers, cucumber, carrots, red cabbage, tomatoes and rocket. Tossed in a delicious Asian-inspired dressing, it is quick to prepare, naturally vegan-friendly and perfect for healthy lunches, picnics, BBQs or as a colourful side dish.
Equipment
- 1 Chef's Knife -
- 1 Cutting Board -
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Fork or Small Whisk
- 1 Large Serving Bowl –
Ingredients
For the Salad
- 1 cucumber
- 3 bell peppers - 1 red, 1 orange, and 1 green
- 2 carrots
- ¼ head red cabbage
- 6 tomatoes
- 2 cups 40g rocket or other salad greens
For the Asian-Inspired Dressing
- 1 tablespoon olive oil - extra virgin
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- Maple syrup to taste
Instructions
Step 1: Wash and Prepare the Vegetables
- Rinse all the vegetables thoroughly under cool running water.
- Pat them dry with a clean kitchen towel or allow them to drain completely.
- Peel the cucumber and remove the seeds.
- Deseed the tomatoes.
- Remove the seeds and white membranes from the bell peppers.
- Peel the carrots.
- Remove any damaged outer leaves from the red cabbage.
- Taking a little extra care at this stage helps keep the Rainbow Vegetable Salad crisp rather than watery.
Step 2: Chop Everything Evenly
- Cut the cucumber into small, bite-sized pieces.
- Chop the red, orange and green peppers into similarly sized pieces.
- Finely chop the carrots.
- Shred the red cabbage into thin strips.
- Chop the deseeded tomatoes.
- Roughly chop the rocket if the leaves are particularly large.
- Aim for reasonably consistent pieces so every forkful contains a good mixture of vegetables.
Step 3: Combine the Vegetables
- Add the cucumber, peppers, carrots, cabbage and tomatoes to a large mixing bowl.
- Add the rocket or other salad greens.
- Gently fold the vegetables together using salad servers or two large spoons.
- Avoid aggressively crushing the tomatoes or greens.
- At this stage, you should have a colourful Rainbow Vegetable Salad with plenty of natural texture.
Step 4: Make the Dressing
- Add the olive oil to a small bowl.
- Pour in the sesame oil and rice wine vinegar.
- Add the soy sauce.
- Add maple syrup to taste.
- Whisk or stir thoroughly with a fork until the ingredients are well combined.
- Taste the dressing and adjust it to your preference. Add a little more rice vinegar for acidity or extra maple syrup for sweetness.
Step 5: Dress the Salad
- Pour the dressing gradually over the prepared vegetables.
- Use salad servers to toss everything gently.
- Continue folding until the dressing is distributed evenly.
- Make sure the cabbage, carrots and peppers are lightly coated.
- Avoid adding too much dressing, as the vegetables should remain crisp and fresh.
Step 6: Chill Before Serving
- Cover the bowl and refrigerate the Rainbow Vegetable Salad for approximately 1 hour.
- Give the salad another gentle toss immediately before serving.
- Taste and adjust the seasoning if necessary.
- Serve chilled while the vegetables remain crisp and colourful.
Notes
- 🥒 Use Fresh Vegetables: Choose crisp, colourful vegetables for the best flavour, texture and vibrant appearance.
- 🔪 Chop Evenly: Cut the vegetables into similar-sized pieces so every bite has a balanced mix of flavours and crunch.
- 🥢 Balance the Dressing: Taste the Asian-inspired dressing before adding it and adjust the soy sauce, vinegar, or maple syrup to suit your preference.
- 🌈 Keep It Colourful: Use red, orange and green peppers alongside red cabbage, carrots, cucumber and rocket for a beautiful rainbow effect.
- ❄️ Chill Before Serving: Refrigerate the salad for about 1 hour to allow the flavours to blend while keeping it refreshingly crisp.
- 🥗 Dress Just Before Serving: For maximum crunch, keep the dressing separate if preparing the salad well in advance and toss it through shortly before serving.
- 🥡 Store Properly: Keep leftovers in an airtight container in the refrigerator and enjoy within 3 days for the best quality.