Easy Rainbow Veggie Salad Recipe with Peanut Dressing
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.
Servings: 1 serving
Equipment
- nonstick pan
- mandolin optional
Ingredients
- 1/4 head green cabbage
- 1 carrot large, peeled
- 1-2 Persian cucumbers
- 3-5 radish small, easter egg variety
- 1/2 cup edamame cooked, optional
- 2 tsp neutral oil
- 3-4 oz high protein tofu finely diced
- salt to taste
- black pepper to taste
Peanut Dressing
- 3 tbsp natural peanut butter no ingredients added
- 1 tbsp tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1/2 lime juiced
- 1/2 tsp chili flakes adjust to taste
- 1 clove garlic raw, grated
- 1 tsp ginger grated
- water as needed
Garnish
- 1 green onion thinly sliced
- 1/4 tsp black sesame seeds
- 2 tbsp roasted peanuts chopped
Instructions
- Start by chopping your vegetables thinly using a mandolin or knife. Shred 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 mixing bowl.
- 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.
- Whisk together all dressing ingredients until smooth, adding water as needed to thin out the mixture.
- When ready to serve, add dressing to the mixing bowl, toss to coat and then garnish with roasted peanuts.
Notes
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.