Time
15 min
Serving
6 persons
Calories
0
Vegan Rainbow Salad is a delightful meal that is as delicious as it is gorgeous. It's full of vibrant fresh fruits and vegetables, and tossed with a delectable sesame ginger dressing. This salad is not only visually appealing, but also packed with nutrients and flavors making it a perfect dish for health-conscious, vegan individuals or anyone looking for a delightful, fresh lunch or dinner option.
Ingredients
- For the Salad::
- red bell pepper: 1 piece (sliced)
- yellow bell pepper: 1 piece (sliced)
- Cups of Baby Spinach: 2 piece
- Cup of Shredded Purple Cabbage: 1 piece
- Cup of Cooked Quinoa: 1 piece
- avocado: 1 piece (sliced)
- Cup Cherry Tomatoes: 1 piece (halved)
- cucumber: 1 piece (diced)
- For the Sesame Ginger Dressing::
- Cup Low-Sodium Soy Sauce (or tamari for gluten-free): 0.25 piece
- Tablespoons Sesame Oil: 2 piece
- Tablespoon Rice Vinegar: 1 piece
- Tablespoon Maple Syrup or Agave: 1 piece
- Teaspoon Grated Fresh Ginger: 1 piece
- garlic cloves: 2 piece (minced)
Metric Conversion
Stages of cooking
-
Arrange all the salad ingredients colorfully in a large bowl. Start with a base of baby spinach, add the quinoa, then arrange the other vegetables on top.
-
In a small bowl, whisk together all the ingredients for the sesame ginger dressing.
-
Drizzle the dressing over the salad just before serving. Toss well to ensure all the ingredients are coated with the dressing.
-
Your Vegan Rainbow Salad is ready to be served. Enjoy this nutritious, colorful, and delicious meal!
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Note: The beauty of this salad is that you can substitute your favorite vegetables or fruits, making it totally customizable according to your preferences. You can even add tofu or chickpeas for added protein.
