Rainbow Salad with Carrot Dressing

This Rainbow Salad with Carrot-Ginger Dressing is not only full of bright flavour, it’s gorgeous to look at. Great to serve at gatherings!

Originally posted August 30, 2016. Updated 2/16/2021

Last week, I was doing my social media chores on Facebook, when I came across an ad for some takeout place way down south.

I have NO idea why it was in my feed - driving 12+ hours for takeout isn't reasonable! - but it featured a photo of a salad that I needed in my life.

I noted what I could see in it, and planned to make something like it at home. I made a few additions, based on our tastes - edamame, green onions, and (optionally) avocado.

Carrot-Ginger Dressing

For dressing, I decided to throw together a carrot-ginger dressing.

Not only were we both in the mood for something like that, it would go really well with the flavours in the salad.

Also, I thought that the bright orange of it would be extra pretty against such a vibrant background. I was not wrong!

It actually took me two tries to get the dressing to where I wanted.

Hit the flavour perfectly on the first go, but the texture left a bit to be desired.

I'd used fresh carrots and pureed them, thinking that would be the easiest for people - not everyone has a juicer, after all.

I really wasn't happy with the mouthfeel on it, though... so I went back to the original plan, and it was *perfect*.

Freshly juiced is best, but if you don't have a juicer - just buy some carrot juice in the produce section at your grocer.

Rainbow Salad

This makes a ton of salad - a big, sharable bowl worth.

We make it up and keep it in the fridge, picking away at it through a few meals.

That is the ONLY reason I'm not including avocado in it - avoidance of brown avocado bits.

If you're making this up as a single serve thing - for a gathering, maybe? - I would recommend including an avocado or two. I love the texture and flavour of it in this!

Enjoy!

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5 from 1 vote

Rainbow Salad with Carrot-Ginger Dressing

This salad is not only full of bright flavour, it’s gorgeous to look at. This makes a ton, so it’s great to serve at gatherings.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Vegetarian

Servings: 8 People

Calories: 214kcal

Author: Marie Porter

Ingredients

Dressing

• 1 ½ cups Carrot Juice
• ⅓ cup Rice or Apple Cider Vinegar
• ⅓ cup Vegetable Oil
• 2 tablespoon Freshly Grated Ginger
• 1 tablespoon Sesame Oil
• ½ Small Yellow Onion
• 1 teaspoon Granulated Sugar
• 2 Garlic cloves Pressed or minced
• Salt and Pepper To taste

Salad

• 4 cups Shredded Brussels Sprouts
• 4 cups Shredded Red Cabbage
• 2 cups Bite Sized Broccoli Florets
• 1-2 cups Shelled, Cooked Edamame Thawed, if frozen
• 1 cup Shredded Carrots
• 1 Zucchini Sliced
• 2 Large Radishes Thinly sliced
• 2 Green Onions Thinly sliced on the diagonal
• 1 Red Bell Pepper Sliced
• 4 oz Pomegranate seeds or 1 pomegranate worth

Instructions

Dressing

• Combine all ingredients except salt and pepper in a blender, blitz until very smooth. Season with salt and pepper to taste.
• Transfer to an appropriate container (we use a large mason jar), chill until use.
• Separation will occur, so shake well before serving.

Salad

• Combine salad ingredients in a large bowl, cover and chill until use.
• Drizzle with carrot-ginger dressing before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Sodium: 78mg | Potassium: 770mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12650IU | Vitamin C: 115mg | Calcium: 88mg | Iron: 2mg

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