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Rainbow Salad

Prep Time 15 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine global vegetarian
Servings 2


Vegetables etc.

  • 1 large carrot
  • 1 large cucumber
  • 1 small yellow bell pepper
  • 1 small red bell pepper
  • 100 grams red cabbage small piece
  • 1/4 cup finely chopped spring onion greens
  • 1/4 cup finely chopped coriander leaves
  • 1-2 green chillies


  • 1 tbsp dark soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp maple syrup use honey for non-vegan version
  • pinch red chilli flakes
  • 1/4 tsp finely grated ginger
  • 1 tsp toasted white sesame seeds


  • 1/4 cup roasted peanuts
  • few microgreens optional


  • Peel the carrot and cucumber.
  • Using a julienne peeler or spiraliser, process the carrot and cucumber into thin noodles.
  • Cut the bell peppers into as thin strips as possible, discarding the core and the seeds.
  • Chop the red cabbage into very thin slices and separate into thin strips.
  • Slice the green chillies lengthwise, scrape out the seeds and chop into thin strips.
  • In a bowl, mix together all the prepped vegetables with spring onion greens and coriander.
  • Mix all the dressing ingredients well with a fork. Pour over prepared ingredients in the bowl and toss well to coat.
  • Crush the peanuts coarsely using a mortar pestle. Sprinkle over the salads just before eating.