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Easy Vegan Rainbow Salad

Servings 8 Servings as side salad
Author Sisley White

Ingredients

Rainbow Salad

  • Quarter Red Cabbage
  • 2 medium carrots
  • 200 g plum or cherry tomatoes
  • 200 g cooked quinoa
  • handful fresh mint

Vegan Lemon and mustard salad dressing

  • half lemon
  • half a teaspoon wholegrain mustard make sure it's vegan
  • quarter of a teaspoon rock salt
  • 5 tablespoons extra virgin olive oil

Instructions

Easy Vegan Rainbow Salad

  • Thinly chop the red cabbage using a knife or mandoline and add to a serving bowl.
  • Chop the tomatoes and add to the bowl.
  • Using a knife of mandoline with a julienne attachment thinly cut the carrots.
  • Chop up the mint and add to the ingredients.
  • Add 200g of cooked quinoa (now cold) to the bowl and stir it all together. It's now ready to serve.

Vegan Lemon and mustard salad dressing

  • Squeeze the juice from half a lemon juice. Should be about 2 tablespoons.
  • Add the other ingredients and stir together or if your pot has a lid give it a good shake.
  • Taste and add a little more oil, salt or lemon to taste and drizzle a little over the salad. It will last in the fridge for 2-3 days.