About the Recipe
Give a whole new meaning to "taste the rainbow" with this quick and simple rainbow bowl, or "rain-bowl" as I like to call it. It's a vibrant and nutritious dish that celebrates the beauty and flavors of various colorful vegetables. This salad is a delightful medley of purple cabbage, cherry tomatoes, cucumber, radish, shredded carrots, arugula or mixed greens, and fresh basil leaves. Each ingredient contributes its own unique taste, texture, and nutritional benefits to create a well-rounded and visually appealing meal.
Adding color to your meals is not only visually pleasing but also the easiest way to incorporate a wide range of nutrients into your diet. Different colored vegetables contain different phytochemicals and antioxidants that provide various health benefits. By including a colorful array of vegetables in your rainbow salad, you ensure that you're getting a diverse range of nutrients, vitamins, and minerals.
This salad can be quickly prepared in just 15 minutes, making it perfect for busy individuals who want a nutritious meal without sacrificing taste or variety. The ingredients are simply tossed together in a bowl and dressed with a light and tangy lemon and olive oil dressing. The result is a refreshing and satisfying salad that bursts with flavors and textures.
To make your rainbow salad even more exciting and flavorful, you can customize it by adding optional toppings such as toasted walnuts for crunch, vegan feta cheese for a tangy kick, or drizzling it with balsamic glaze for a touch of sweetness.
Whether you enjoy the rainbow salad as a standalone meal or as a side dish, it is a fantastic way to bring vibrant colors, flavors, and nutrition to your plate. So, let the rainbow inspire you to create a wholesome and visually stunning salad that will delight your taste buds and nourish your body.
Ingredients
2 cups purple cabbage, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup radish, thinly sliced
1 cup shredded carrots
2 cups arugula or mixed greens
1/4 cup fresh basil leaves, torn
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or sweetener of choice
Salt and pepper to taste
Optional toppings: toasted walnuts, vegan feta cheese, balsamic glaze, walnut butter
Preparation
In a large salad bowl, combine the purple cabbage, cherry tomatoes, cucumber, radish, shredded carrots, arugula or mixed greens, and torn basil leaves.
In a separate small bowl, whisk together the lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Let the salad sit for a few minutes to allow the flavors to meld together.
If desired, sprinkle the salad with toasted walnuts and crumbled vegan feta cheese.
Drizzle with balsamic glaze for an extra burst of flavor.
Serve the colorful rainbow salad as a refreshing side dish or add a protein source of your choice to make it a complete meal.
Note:
Note: Feel free to customize the recipes by adding or substituting other colorful vegetables or toppings to create your own rainbow bowl variations.
