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–+ servings
A close up view of rainbow salad. Cucumber slices, edamame, red peppers, carrot, purple cabbage, and red onions are all visible. The salad is in a large white bowl, with a bottle of a bright orange carrot ginger dressing next to it.
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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
Total Time15 minutes
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