This Rainbow Salad recipe features an array of fresh veggies, plant-based protein, and a delicious homemade dressing. Serve this vibrant salad as a side dish, healthy lunch, or dinner salad.  

Why You’ll Love This Rainbow Salad

All the makings of a perfect meal = this Rainbow Salad Recipe. Filled with vibrant veggies, added protein, and a simple dressing, this easy salad is a simple way to get all the good stuff in one delicious meal. 

My favorite part of this salad is the different textures– the crunch of the veggies, the creaminess of the dressing, the crisp and chew of the tofu– Yum! The salad components are easy to source and the dressing is made with healthy fats and an Asian flair. 

Like with most vegan salads, the veggies are your oyster– customize with your favorite, colorful vegetables and fresh herbs, and enjoy!

More summer salad recipes: Vegan Burger Salad, Cucumber Melon and Avocado Salad, Spicy Cucumber Salad, and Easy Quinoa Salad with Lemon Shallot Dressing.

Ingredient Notes

This delicious rainbow salad is made with simple ingredients and comes together quite quickly. Feel free to customize the colorful veggies as you desire. See the recipe card below for detailed ingredient amounts and instructions. 

Salad Ingredients

• green cabbage
• carrots
• Persian cucumbers: You can also use English cucumber or another variety as desired. 
• Easter egg radish
• edamame
• neutral oil
• high protein tofu
• salt
• black pepper

Peanut Dressing

• natural peanut butter
• Tamari
• toasted sesame oil
• rice wine vinegar
• fresh lime juice: Lemon juice will work in a pinch if that’s what you have on hand. 
• chili flakes
• raw garlic
• ginger
• water

Garnish

• green onion
• black sesame seeds
• roasted peanuts

Step-by-Step Instructions

1. Start by chopping your vegetables thinly using a mandolin or sharp knife. Shred the cabbage using the mandolin, then thinly slice carrots into planks using the mandolin and finely slice into sticks. Slice cucumbers lengthwise and then thinly slice into matchsticks. Thinly slice radish into circular slices and transfer all of your vegetables (and edamame if using) to a large mixing bowl. 
2. Finely dice tofu into centimeter-sized cubes and add neutral oil to a pan over medium heat. Once the oil is hot, add the tofu and let cook on one side for 2-3 minutes, until a nice golden crust forms. Try to spread the tofu out in the pan so that each piece is touching the surface of the pan. Shake the pan to toss and let sit for another minute. Shake once more and repeat, cooking for a minute. Season with salt and pepper to taste and toss to combine. Set aside.
3. Whisk together all dressing ingredients in a small bowl until smooth, adding water as needed to thin out the mixture. 
4. When ready to serve, add dressing to the large bowl, toss to coat, and then garnish with roasted peanuts. 

Secrets to Success

• Feel free to customize this salad with any fresh vegetables you like such as purple cabbage, cherry tomatoes or grape tomatoes, red onion, yellow, orange, or red bell pepper, salad greens, and any other vibrant colors you enjoy. I always try to stick with what’s in season and source them from my local farmer’s market or grocery store.  

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Store the salad dressing in a separate container in the refrigerator for up to a week. 

More Vegan Recipes

• The Best Veggie Burger
• Vegan Poke Bowl Recipe
• 20+ Healthy Vegan Summer Meals
• Vegan Artichoke Dip
• Creamy Vegan Corn Risotto

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!