Rainbow Salad with Spicy Dressing

January 2, 2020Sew White

I love making this Rainbow Salad with Spicy Dressing as it goes with so many other dishes. It’s great on it’s own too and full of flavour.

This recipe is so super easy to make and tastes incredible. It’s fresh and vibrant so it’s a pleasure for the eyes and for the belly. I often make this for a stand alone meal but it is also wonderful as a side dish for barbecues, picnics and even lasagne. It’s a weird combo maybe but I love the fresh crunch against the soft pasta.

It is also so good if you want to make tortillas and have this crunchy slaw under your other fillings. Mix rice in if you fancy a soft base and to add some more carbs. It bulks out wraps and lunch boxes if you want a healthy side on the go.

Making the rainbow salad

The bright colours of the Rainbow Salad with Spicy Dressing. Tomatoes, red cabbage, carrots, cucumber, parsley, red onion all combined.

To make the Rainbow Salad quickly I would definitely recommended investing in a little mandolin slicer. I was given this OXO Good Grips slicer a few years ago and I love how quick it makes preparing salads like this. It has 4 different parts inside. 2 graters and 2 slicers – one for julienne style strips. It has a handle so you don’t cut your self and the blade pieces fit into the lid so everything you cut stays in the lid and is easy to pick up and not get anywhere. You can get it from Amazon. (Affiliate link below)

Rainbow Salad with Spicy Dressing

I love making this Rainbow Salad with Spicy Dressing as it goes with so many other dishes. It's great on it's own too and full of flavour.

Course Dinner, Lunch, Salad, Side Dish
Cuisine American, British
Keyword How to make the Rainbow Salad, Rainbow Salad, Rainbow Salad with Spicy Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 200 kcal
Author Sisley White

Ingredients

  • Half red cabbage
  • 1 red onion
  • 1 carrot
  • Half cucumber
  • 1 yellow pepper
  • Handful tomatoes
  • fresh parsley
  • 1 chilli

Spicy Dressing

  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chilli sauce
  • 1 lime juice of
  • 1 tablespoon sugar
  • fresh chilli
  • 1 teaspoon honey

Instructions

  1. Slice and dice all the vegetables and mix together in a bowl.

  2. Add the ingredients of the dressing together in a jam jar. Add the lid and shake.

  3. Serve when ready.

Recipe Notes

For this recipe I’m using rough measurements. If you love carrots add extra, don’t like red cabbage take it out. It’s a brilliantly flexible recipe.

I really hope you enjoy this recipe. The salad can keep for a few days in the fridge. However make sure you keep the dressing separate otherwise it will go a little soggy after a few days. If you aren’t a massive spice fan leave the chilli out and enjoy!

Other salads to try from my recipe collection

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This Grilled nectarine, chicken and parma ham summer salad is the perfect feast on a hot sunny day. Filled with beautiful fresh flavours you’ll want seconds.
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Easy Vegan Rainbow Salad
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Follow me on instagram to see what I’ve been making recently. www.instagram.com/sewwhite

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