Rainbow salad
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
141 kcal
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Cuisine
International
Rainbow salad
Description
The Rainbow Salad brings together numerous fresh ingredients, creating a visually striking mix of textures and flavors. Vegetables like rocket, shredded red cabbage, and celery ribbons provide crispness and leafy green notes. Juicy watermelon, strawberries, blueberries, blackberries, cherries, and pomegranate seeds contribute bursts of sweetness and tartness. Creamy avocado slices add richness.
The dressing unites these elements with a harmonious blend of soy sauce, oyster sauce, hoisin sauce, honey, garlic, and grated ginger, lending a savory umami depth and subtle sweetness. The salad is finished with sesame seeds, both in the dressing and sprinkled on top, lending a toasty nuance and occasional crunch.
Preparation involves careful cutting and peeling to create ribbons and bite-sized pieces, ensuring a balanced texture in every forkful. This salad works well as a refreshing starter or a light accompaniment to Asian-inspired meals.
Ingredients
For the salad dressing
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons olive oil
- 2 teaspoons hoisin sauce
- 2 teaspoons honey
- 0.5 teaspoon garlic minced
- 0.5 teaspoon ginger grated
- 2 teaspoons sesame seeds
- chilli flakes pinch
For the salad
- 50 grams rocket
- 0.5 red cabbage small
- 2 celery sticks
- 0.5 cucumber
- 100 grams watermelon
- 100 grams strawberries
- 100 grams cherry tomatoes or roma tomatoes
- 40 grams blueberries
- 40 grams blackberry
- 50 grams Cherry
- 1 avocado
- 1 pomegranate
- 2 teaspoons sesame seeds
Instructions
Make the salad dressing
- In a small jug, whisk together all the ingredients for the salad dressing.
Salad - prepping
- Wash and dry all the fruits and vegetables to be used for the salad.
- Shred the cabbage into long, thin strips.
- Using a potato peeler, peel long strips lengthways from the cucumber and celery to create 'ribbons'. When you reach the middle of the cucumber or celery, turn them around and peel from the other side to continue making the ribbons.Try to exclude the seedy part of the cucumber because it tends to be a little sour and watery.
- Slice the watermelon into small triangles (about two bites worth per piece)
- Half the strawberries. Keep the green parts on for visual interest.
- Half the the cherry or roma tomatoes horizontally. If you're using big tomatoes, slice them into quarters and half each quarter.
- To prepare the avocado, start by halving it. Remove the seed and then use a spoon to gently separate the flesh from the skin of both halves. Place each half of the avocado upside down on a chopping board and slice thin, neat slices along its length.
- Break the pomegranate open. Bang the broken pieces on a chopping board to release the seeds. Scoop them up and set aside.
Build the salad (see photos in blog post)
- Start by scattering the rocket leaves over a large wooden board or large salad plate. This will be the base layer or foundation of the salad.
- Next, loosely arrange the red cabbage into three piles.
- Arrange the celery and cucumber ribbons in piles next to the red cabbage.
- Start filling in the gaps with the watermelon triangles, strawberries and tomatoes.
- Sprinkle the blueberries and blackberries over the salad, spreading them out evenly. This will create a lovely mix of colours, adding a contrast of black to the greens and reds.
- Place the cherries in prominent areas where they can be seen. Leave the stalks on, it adds interest.
- Arrange the sliced avocado in various places, grouping 3-4 slices together and fanning them out.
- For a final flourish, randomly scatter over the pomegranate seeds, followed by the sesame seeds.
- Now, you have the choice of either drizzling the salad dressing over the salad or serving it alongside in a separate bowl. This allows each guest to decide whether they prefer to dress their own portion or enjoy it without dressing.
- Optional - Scatter over some sea salt and freshly ground black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 0.02mg | 0% |
| Sodium | 486mg | 20% |
| Potassium | 395mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 41mg | 46% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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