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a bowl of rainbow veggie salad
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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
Cook Time 1 minute
Total Time 10 minutes
Servings 6
Calories 111kcal

Ingredients

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

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

  • 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.

Nutrition

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