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Easy Asian Rainbow Salad

A vibrant and crunchy salad packed with fresh vegetables and a delightful dressing.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed salad greens Fresh greens for the base
  • 1 cup shredded carrots Adds crunch and color
  • 1 cup red cabbage, thinly sliced For vibrant color and crunch
  • 1 cup bell peppers (various colors), thinly sliced Colorful addition to the salad
  • 1 cup cucumber, sliced For a refreshing crunch
  • 1/2 cup green onions, chopped Adds a mild onion flavor
  • 1/4 cup cilantro, chopped For a fresh herbal flavor
  • 1/4 cup sesame seeds Provides crunch and nutty flavor
Dressing Ingredients
  • 1/4 cup soy sauce Base of the dressing
  • 2 tablespoons rice vinegar Adds acidity to balance flavors
  • 1 tablespoon honey or maple syrup Adds sweetness to the dressing
  • 1 tablespoon sesame oil For a rich, nutty flavor
  • Salt and pepper to taste Enhances the dressing and salad flavors

Method
 

Preparation
  1. Start by washing and preparing all your vegetables. Rinse the mixed salad greens and set aside.
  2. Shred the carrots, slice the red cabbage, bell peppers, and cucumber, and chop the green onions and cilantro.
Making the Dressing
  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, and sesame oil.
  2. Taste and adjust with salt and pepper according to your preference.
Assembling the Salad
  1. In a large mixing bowl, combine the mixed salad greens, carrots, red cabbage, bell peppers, cucumber, green onions, and cilantro.
  2. Drizzle the dressing over the salad and toss gently until all the ingredients are well coated.
  3. Just before serving, sprinkle the sesame seeds on top for an added crunch.
Serving
  1. Your Easy Asian Rainbow Salad is now ready to be served! Enjoy it fresh for the best texture.

Notes

If you have leftovers, store in an airtight container in the refrigerator for about 2-3 days. For best texture, keep dressing separate until serving. Reheating is not recommended.