Rainbow Salad

COOK WITH EASY, FRESH AND COLORFUL LOCAL PRODUCE
rainbow-salad

Ingredients

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0.5 cups olive oil For dressing
2 tablespoons sweet chili sauce For dressing
1 teaspoon Dijon mustard For dressing
2 teaspoons lemon juice For dressing
1 teaspoon minced garlic For dressing
0.5 teaspoons grated ginger For dressing
1 teaspoon pepper For dressing
Salt to taste For dressing
1 cup shredded red cabbage For salad
1 carrot, cut into julienne slices For salad
2 green onions, cut into slices For salad
0.5 cups red bell pepper, cut into cubes For salad
1 cup cucumber For salad
0.5 cups yellow bell pepper, cut into cubes For salad
1 cup Asian salad leaves, torn into bite-size pieces For salad

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Directions

1.

Take all the salad dressing ingredients in a blender. Blend for 1 minute.

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2.

Take all the salad ingredients in a salad bowl and toss.

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3.

Drizzle the salad dressing over the vegetables.

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4.

Toss carefully so that the dressing can cover all the ingredients evenly.

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