Description
This easy Asian Rainbow Salad recipe is a vibrant and healthy dish, packed with colorful vegetables and a delicious sesame ginger dressing. It is perfect for a quick lunch or a flavorful side.
Ingredients
Scale
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- 1 cup sliced bell peppers (various colors)
- 1/2 cup chopped cucumber
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts (optional, for crunch)
- 2 tablespoons sesame seeds
- For the Best Asian Rainbow Salad Dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove minced garlic
Instructions
- Prepare all vegetables by shredding or slicing them thinly. This includes your red cabbage, green cabbage, carrots, bell peppers, cucumber, green onions, and cilantro.
- In a large bowl, combine all the prepared colorful vegetables. This creates your beautiful Asian Rainbow Salad base.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic to make the sesame ginger dressing. This dressing is key to a delicious Asian Rainbow Salad.
- Pour the dressing over the vegetables in the large bowl.
- Toss gently to ensure all the vegetables are evenly coated with the dressing.
- Garnish with chopped peanuts and sesame seeds, if desired, for extra texture and flavor in your healthy Asian Rainbow Salad.
- Serve immediately or chill for a short period before serving. Enjoy your homemade Asian Rainbow Salad!
Notes
- For a vegetarian Asian Rainbow Salad, ensure your dressing ingredients are plant-based.
- You can add cooked chicken or tofu for a more substantial meal.
- Adjust the sweetness or spice of the dressing to your liking.
- This vibrant Asian slaw can be prepared ahead of time, but add the dressing just before serving to prevent the vegetables from becoming soggy.
- Experiment with other colorful vegetables like edamame or snap peas for your rainbow vegetable salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
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