Crunchy Veggie Rainbow Salad
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 min
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Total Time
10 mins
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Servings
6
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Calories
111 kcal
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Course
Main Course
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Cuisine
American
Crunchy Veggie Rainbow Salad
Description
This salad brings together a variety of fresh vegetables cut into bite-sized pieces, including deseeded cucumbers and tomatoes, red, orange, and green bell peppers, carrots, shredded red cabbage, and peppery arugula. The vegetable preparation emphasizes removing seeds from tomatoes and cucumbers to prevent the dressing from becoming watery. The colorful mix provides diverse textures from crisp crunch to leafy softness.
For the dressing, a combination of olive oil, sesame oil, rice wine vinegar, soy sauce, and optional maple syrup is whisked together, adding balanced acidity, slight sweetness, and umami notes. Tossing the salad ensures the ingredients are evenly coated without wilting the greens. Letting it chill for an hour before serving allows flavors to harmonize while maintaining crisp freshness.
This salad functions well as a side dish accompanying Asian-inspired meals or as a light, healthy snack or lunch. Toasted or chopped nuts can be added just before serving to increase crunch and texture. Variations in vegetables and dressing permit adaptation to preference. The salad stores well refrigerated in an airtight container for several days, making it convenient for meal prep.
Re-tossing before serving refreshes the coating and distributes any settled dressing evenly.
Ingredients
For the salad
- 1 cucumber peeled and deseeded
- 3 bell pepper 1 red, 1 orange, and 1 green
- 2 carrot
- ¼ head red cabbage
- 6 tomato deseeded
- 2 cups arugula or other salad greens, 40g
For the Asian salad dressing
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- maple syrup (optional) to taste
Instructions
- Wash and prep veggies.
- Chop veggies into bite-size pieces and mix together in a large bowl.
- In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and rice vinegar. Pour over the salad and toss well.
- Let the salad chill for an hour before serving.
Notes
- Always toss the salad again just before serving to redistribute the dressing evenly on all vegetables.
- Deseeding the tomatoes and cucumbers helps keep the dressing from becoming watery and maintains crispness.
- Add chopped nuts on top right before serving for additional crunch and texture.
- You can substitute or add other vegetables like beets, avocados, or lettuce for variety.
- The dressing may be swapped for balsamic vinaigrette or French dressing based on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 124mg | 5% |
| Potassium | 665mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6869IU | 137% |
| Vitamin C | 117mg | 130% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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