Name: Rainbow Salad with peanut dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Vegetarian
Ingredients: 2 1/2 cups shredded purple cabbage (freshly shredded or store-bought ); 3 cups shredded carrots, about 3 large carrots (freshly shredded or store-bought ); 1 cup pomegranate seeds; 5 Persian cucumbers, diced ( about 2 1/2 cups); 1-12 oz bag frozen shelled edamame, thawed; 2 cups frozen corn, thawed; 3 tablespoons black sesame seeds; Peanut Dressing; 2/3 cup orange juice; 2/3 cup all-natural peanut butter; 1/4 cup lemon juice; 3 tbsp grated ginger; 2 tbsp tamari or soy sauce; 2 tbsp rice vinegar; 2 tbsp maple syrup (optional)

Description

With this breakfast salad, you will eat the colors of the rainbow, which is the healthiest way to eat! Enjoy!

Ingredients

Scale

2 1/2 cups shredded purple cabbage (freshly shredded or store-bought )
3 cups shredded carrots, about 3 large carrots (freshly shredded or store-bought )
1 cup pomegranate seeds
5 Persian cucumbers, diced ( about 2 1/2 cups)
1-12 oz bag frozen shelled edamame, thawed
2 cups frozen corn, thawed
3 tablespoons black sesame seeds
Peanut Dressing
2/3 cup orange juice
2/3 cup all-natural peanut butter
1/4 cup lemon juice
3 tbsp grated ginger
2 tbsp tamari or soy sauce
2 tbsp rice vinegar
2 tbsp maple syrup (optional)

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Instructions

Combine all the ingredients in a large bowl and toss well
To prepare the dressing, combine all the ingredients in a blender and blend until smooth.

Prep Time: 15 minutes
Category: Salad
Method: Raw
Cuisine: Vegetarian

Nutrition

Serving Size: 2 cups, with dressing
Calories: 340
Sugar: 19.2
Sodium: 158.2
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 9.5
Trans Fat: 0
Carbohydrates: 37.1
Fiber: 8.1
Protein: 14.7
Cholesterol: 0