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Rainbow Salad with peanut dressing


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 14 cups 1x
  • Diet: Vegan

Description

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


Scale

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)
  • 112 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 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)

Instructions

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

  • 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

Keywords: salad, breakfast, entree, peanut butter, vegan, gluten free, recipe