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Crunchy Veggie Rainbow Salad
Simple to make but full of vibrant colors and great flavor, this salad which is perfect for a picnic or barbeque.
Course Main
Cuisine American, Western
Diet Gluten Free
Prep Time 10 minutes minutes
Cook Time 1 minute minute
Total Time 10 minutes minutes
Servings 6
Calories 111kcal
For the salad
- 1 cucumber peeled and deseeded
- 3 bell peppers 1 red, 1 orange, and 1 green
- 2 carrots
- ¼ head red cabbage
- 6 tomatoes deseeded
- 2 cups (40g) arugula or other salad greens
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
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.
- Toss the salad again before serving so all the veggies are coated in the delicious dressing.
- Deseeding the tomatoes and cucumbers is important so that the salad dressing is not diluted down.
- Add nuts - Top with chopped nuts just before serving for extra crunch.
- Swap veggies - feel free to use other vegetables like beet, avocados, lettuce, etc.
- Swap the dressing - I have also served this with balsamic vinaigrette and French dressing.
- Storage - keep in an airtight container inside the fridge for 3 days.
- There are 2 WW Blue Plan SmartPoints in one serving.
Calories: 111kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 124mg | Potassium: 665mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6869IU | Vitamin C: 117mg | Calcium: 57mg | Iron: 1mg