There are simple, easy ways to spice up your salad, and they don’t involve high caloric additives or heavy dressings. Whether it’s starting with the base by choosing something different than regular old iceberg lettuce, or choosing a variety of colorful vegetables for your second, by thinking about a salad in layers, it’s easy to make it fun and impressive.
- 2 Cups shredded greens, any variety of lettuce, or spinach
- 1/4 Cup shredded red cabbage
- 1/4 Cup shredded carrots
- 1/4 Cup shredded broccoli stem
- 1/4 Cup chopped pineapple, drained
- 1 Tablespoon olive oil or grapeseed oil
- Juice from 1 lime
- Salt and pepper, to taste
- 2 Tablespoons chopped macadamia nuts
Calories Per Serving161
Folate equivalent (total)59µg15%
Shredded Rainbow Salad - Recipes
Three or so years ago, I discovered Jessica Nadel’s blog, Cupcakes and Kale. It was the name that caught me first, the emphasis on food and lifestyle that’s both healthful and playful, nourishing and indulgent. I was also impressed by Jess’ beautiful food photography and overall range as a home cook on her site, you’ll find everything from cocktails to baked goods to simple weeknight suppers. More amazing still, Jessica creates all of this food while managing a special order vegan bakery and raising a toddler. And, apparently, writing cookbooks. I don’t know how she does it.
I’ve been looking forward to Jessica’s book eagerly, since she first announced that it was on the way. It’s finally here, and it has instantly become one of my favorite new vegan resources. The title is Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day, and the idea is simple: more than 100 recipes featuring leafy greens and super creative ways to use them.
The concept is perfect for anyone who happens to love green leafy veggies, but it’s especially helpful for parents who are trying to encourage their little ones to eat more greens, for family members or partners who are trying to entice their loved ones into giving greens a chance, and for busy folks who need quick and nutritious meal ideas. The book features soups, salads, and pastas–the usual vehicles in which we might find a bundle of collards or kale–but it also features recipes like stuffed sweet potatoes:
Or a magnificent spinach and mushroom galette:
The book even provides some sneaky ideas for incorporating greens into your desserts. Like this sneaky–and oh-so-delicious–zucchini chocolate cake.
The images you see were created by Jackie Sobon, my friend and fellow blogger and the voice behind Vegan Yack Attack. Jackie’s photographs are always stunning, and she’s brought so much talent and energy and vision to Jessica’s book.
The book is as useful as it is inspiring. Along with the recipes, you’ll find easy meal plans and a whole introductory section on 30 different types of greens and how they’ll be featured in the book. Jessica also provides storage and selection tips and ideas about how to use greens in a no-fuss fashion.
I wanted to share with you all a recipe from Greens 24/7, and it was hard to pick just one that would seem to capture Jessica’s talent and range. In the end, I settled on her Shredded Rainbow Salad, not only because it’s indicative of how quick and easy her recipes are, but also because it’s precisely the kind of simple green food I love best. I hope you’ll enjoy it.
Rainbow Salad with Lemon Chia Dressing
The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon.
This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at [email protected]
Support for this book has been amazing, and I’m especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine. About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote:
“Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day.”
More coming soon, along with some great tips for getting more protein from plants. For now, though, let’s eat!
Rainbow Salad with Lemon Chia Dressing
This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon.
- 4 cups packed (120 g) baby spinach
- 11/2 cups (338 g) diced roasted sweet potato
- 2 cups (390 g) cooked brown rice or quinoa
- 11/2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained
- 1/2 cup (55 g) toasted slivered almonds or walnut pieces
- 1 cup (150 g) shredded red cabbage
- 1 large Gala or Fuji apple, cored and diced
- 1 ripe Hass avocado, peeled, pitted, and diced
- 2 tablespoons (32 g) almond butter
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) rice vinegar
- 1/3 cup (70 ml) water, plus more if needed
- 2 teaspoons pure maple syrup
- 2 teaspoons ground chia seeds
- Sea salt and freshly ground black pepper
Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado.
Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time.
Great recipe, but too much mayonnaise. Start with 1/2 - 3/4 cup and add as necessary. Also substitute dark kale for the green cabbage. Chiffonade the kale.
great - and lasts a long time to boot! I first took it to a cookout, then served it as a side with grilled meat at home, and even put a scoop of it on some spicy grilled fish tacos I made. It lasted a good week . Wonderful!
Delicious. The fruit give it a sweet flavor. I substituted 1/3 of mayo with yogurt. It was fine and saved on the fat content. I might try to do half and half next time.
I love this slaw and make it for every cookout. I usually leave out the green pepper and sometimes leave out the sweet potato because grating it is annoying. I add raisins and/or dried cranberries and sometimes walnuts or pecans.
This was bright and colorful, and very delicious! I used 4 cups of green cabbage and 4 cups of red cabbage. I used different apples, based on what I had in my fridge. It was easy to do in my food processor(s). I will definitely be making this again!
Loved the colors! Great addition to a BBQ.
PERFECT, EVERYONE LOVED IT
Colorful, crunchy, tasty, not to mention full of vitamins! This is my go-to recipe for cole slaw. It's even better made the day before. Roasted nuts are a great addition, as one previous reviewer suggested. Highly recommended!
Oh boy. this was really delicious! I used already shredded slaw mix which had grated carrot already in it. I halved the recipe for the sauce, used 6 cups of the slaw mixture, about a cup of shredded yam,1 red delicious apple, 1/2 green pepper, and 3 green onions, all with good result. Adding maple syrup to the sauce kept everyone guessing where the sweetness came from. I'll be making this again, and again, and again!
Beautiful and delicious. I omitted the sugar and added vinegar to my tart loving palate
Made this for 4th of July with the Memphis ribs, corn on the cob and Soda beans. Everything was a hit. The slaw did not discolor, but I did reduce the cabbages by half.
Very good summer salad -- guests emailed the next day for the recipe! I doubled the amount of apple cider vinegar, subbed red pepper for green, omitted the yam, put in a third apple and used store bought shredded carrots (about 1 cup). Would make again and possibly add yellow raising!
Definitely the best coleslaw! My stepson who doesnt like coleslaw, vows it was the best he ever had and even asked for seconds
Unbelievable! Everybody raved, and I have never had a better cole slaw. We even put some on the grilled shrimp tacos as a garnish. Definitely use the packaged/pre-chopped cabbage.
I have to say, this is one of the best slaw recipes I've ever made or eaten! But, there seems to be a flaw in the recipe amounts for cabbage. It says the total amount made is around 8 cups, yet the amount of each of the cabbages is 8 cups. I ended up halving each of the cabbages (I shredded just 1/2 a head of each kind) and the vegetable to dressing ratio was perfect!! I also used the shredding disc and grating disc on my food processor (for everything except the green pepper, which I hand sliced) and this was one easy recipe for a hot afternoon! Put some cling wrap real upclose to the mixture in your serving bowl and you won't get any discoloration!
I used packaged slaw mix which saved a lot of time. In spite of measuring I ended up adding additional cabbage and the result was quite bland. This is a GREAT mixture I just didn't think the dressing was anything special. I will make this again because it is so interesting and colorful but I will use a different creamier and more flavorful dressing.
by far the best slaw recipe i've tried. this one has become part of my recipe collection. the flavors blend wonderfully, and it's just as easy to make as any coleslaw recipe around, but w/much greater results.
Fresh and delicious. Have made this tima and again - Just pop all ingredients in the food processor before trimming with a knife. Lots of requests for the recipe. Perfect compliment to ribs & bbq. A word of advice: make sure you measure too much cabbage makes for a bland slaw.
Turned out very well - no discolouration at all, and was a hit at the family BBQ.
delicious. i added crushed roasted almonds. it surprised everyone.
Amazing slaw recipe. My boyfriend and his sister do not like coleslaw and loved this dish. They both questioned the recipe due to the fact it had apples and a yam, something they were not interested in, but it turned out fabulous. And unlike a previous review I had no problems with discoloration in fact it makes so much we kept in in the fridge for quite a few days and it was just as great if not better after a day or so. I would higly recommend this recipe.
This is a great slaw - it gets rave reviews whenever I serve it. To make it easier, I used packaged slaw mix and shredded red cabbage from my grocery's salad bar. To simplify, I omitted the yam and it wasn't missed. Dicing the apples gives it a nice crunch.
I made this sald for a July long weekend BBQ. Everyone raved about it and frinds went and bought the magazine. Would highly recommend this slaw.
This slaw tasted good except that it discolored quickly. The picture in the magazine looked much nicer than the actual slaw did once it was made. Alot of work chopping which wasn't really worth it.
Rainbow Thai Chicken Salad
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It’s no secret that I adore color.
I love colorful food! And colorful artwork. And colorful sunsets. And colorful scarves. And colorful gardens. And colorful farmers market.
The only place where I have decided that I do not like bright colors? On my walls.
Oh man. I bought my first house when I was 23, and quickly discovered in that first year how easy (and cheap!) it was to buy a can of paint and completely transform a room. So I took a house whose interior was 100% gray and transformed it over the course of that first month into a veritable rainbow of colors. The living room was butter yellow, the dining room was “asparagus” green, the kitchen periwinkle, my bedroom teal, my bathroom yellow, and on and on. I thought it was the coolest thing. I mean, all of my favorite colors? In one house? What could be better??
The only problem was that it was a small 1920’s bungalow, and each of the rooms were connected and about thiiiis big. So it basically felt like a kaleidoscope walking in. Although instead of being pretty bright colors on tiny paint chips, the rooms began to feel like very bright colors the size of 1000 paint chips. Yes, I learned that there was such a thing as too much color.
So I swallowed my pride and traipsed back to Home Depot and eventually began neutralizing the house with the very creams and grays and whites that I used to think were oh-so-cliche about decorating. And then when I moved into my loft, I went for 100% light grey to go with my white kitchen and brick walls, and I could not be happier. To each his and her own, for sure. Some people rock out super-colorful houses. But for me, I prefer to go neutral with the paint colors, and let vivid food provide the “pop” of color in my kitchen.
Like this rainbow Thai chicken salad, of course.
I have been a Thai chicken salad lover for years, with Panera’s version actually being one of my favs. But whenever I make it at home, I love seeing how many different colors — er, ingredients — I can cram into it to make it all the prettier and tastier.
As you can see, we hit nearly every color of the rainbow. We have:
- Red: bell peppers
- Orange: carrots (and you could also throw in orange bell peppers)
- Yellow: fresh mango (don’t use frozen)
- Green: avocado, green onions, cabbage, fresh cilantro and fresh limes
- Purple: cabbage
Plus chicken and thai peanut dressing and chopped cashews or peanuts. I still have yet to find an awesome blue veggie for rainbow recipes. Alas, maybe someday.
Anyway, this salad is super simple to make. The hardest part is just chopping all of that fresh produce. But if you pop on some tunes and have a little kitchen dance party while you chop, I guarantee the time will fly right by…
…and you’ll have a delicious salad ready to go in no time!
I also chose to just drizzle my salads with the peanut vinaigrette so that my friends could see and appreciate the rainbow-ness of the salad. But you can also toss it all together if you’d rather.
Either way, it’s a fabulous way to taste the rainbow. And oh man, is it a tasty one too. Enjoy!
Prepare the Salad
Divide lettuce among plates.
Arrange the beet and apple slices on top.
Using a peeler, peel the carrot into long ribbons. Divide carrot ribbons among plates.
Prepare the Dressing
In a small bowl, mix dressing ingredients together until combined.
Drizzle dressing over salad and sprinkle chopped walnuts over the top.
Candy cane beets are beautifully striped pink and white beets that taste sharper than a sweet red beet, almost like a radish. If you can&rsquot find one, you can substitute with a watermelon radish or a regular radish.
- 6 purple pearl onions, root ends trimmed
- 6 small red radishes, tops trimmed to 1/3 inch and radishes halved lengthwise
- 2 small lime radishes, sliced 1/4 inch thick
- 1 medium watermelon radish, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 10 baby beets of varying colors (about 6 ounces), scrubbed
- 5 medium carrots of varying colors (about 6 ounces), tops trimmed
- 3 tablespoons extra-virgin olive oil
- 1 small purple sweet potato (about 4 ounces)
- 1/2 cup vegetable oil, plus more for rubbing
- 3 heads baby orange cauliflower (6 ounces total), cut into 3/4-inch florets
- 1/2 small head Romanesco broccoli (about 2/3 pound), cut into 3/4-inch florets
- 1 small chipotle chile in adobo
- 1 tablespoon yellow miso paste
- 1 tablespoon honey
- 4 cups escarole (from about 2 heads)&mdashtender white and light green leaves only, cut into bite-size pieces
- 1 cup pea shoots
- 1/2 cup cooked black quinoa
In a small saucepan of salted boiling water, blanch the pearl onions for 3 minutes. Drain the onions and cool them under running water. Slip off the skins and pack the onions into a small heatproof jar. Pack each type of radish into separate small heatproof jars. In the same saucepan, combine 3/4 cup of the rice vinegar with the sugar, 2 tablespoons of salt and 1 cup of water and bring to a boil. Pour the hot brine over the jarred onions and radishes and let stand at room temperature for 3 hours.
Preheat the oven to 400 degrees. Place the beets and carrots on 2 separate sheets of foil and drizzle them with 2 tablespoons of the olive oil. Fold up the edges of the foil sheets to make two sealed packets. Rub the sweet potato with vegetable oil, prick it all over with a fork and set it on a sheet of foil. In a medium baking dish, toss the cauliflower and broccoli florets with the remaining 1 tablespoon of olive oil. Roast the cauliflower and broccoli for about 12 minutes, the sweet potato for about 30 minutes and the carrots and beets for about 35 minutes, until they are all tender. Let the roasted vegetables cool slightly.
Using paper towels, rub off the beet and carrot skins quarter the beets and halve the carrots. Peel the sweet potato and cut it into 1/2-inch-thick rounds.
In a mini food processor or blender, puree the chipotle chile with the yellow miso paste, honey and the remaining 1/4 cup of rice vinegar. With the machine on, add the 1/2 cup of vegetable oil in a thin stream and process until emulsified. Season the dressing with salt.
Drain the pickled vegetables. Slice the pearl onions 1/4 inch thick. In a serving bowl, combine the pickled and roasted vegetables with the escarole, pea shoots and cooked black quinoa. Add 1/4 cup of the dressing and toss gently. Serve the salad right away, passing the remaining dressing on the side.
How To Make Pomegranate Vinaigrette Dressing
This pomegranate salad dressing has just the right amount of natural sweetness, but is still quite low in sugar and carbs. All you need to do is combine all of the ingredients in a jar or bottle, and shake until emulsified.
The dressing doesn’t require any chopping or cutting, so it can be made in about two minutes! I prefer to make my own dressings because I think they taste much better than store-bought versions but also because the ingredients are so much healthier.
In this recipe, I utilize my favorite method for easy, oven roasted peppers. Although a chargrill would produce more impressive results, the oven can be used year round. It is a hands off approach which makes it easier for home cooks. Sheet pan roasted veggies is one of the hacks that I use to eat well while being a working Mom.
Simply dressed is always best. Especially for a salad with many layers of flavors like this Rainbow Summer Mediterranean Salad. Extra virgin olive oil, squeezed lemon, salt, fresh ground pepper and herbs are quick, easy, and make the ingredients pop. There is no need to drown this flavor bomb in a calorie and preservative laden commercial dressing. The peaches and roasted peppers lend sweetness better than any added sugars. Garden to fork has never tasted better.
Rainbow Thai Noodle Salad with Peanut Lime Dressing
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A rainbow Thai noodle salad loaded with shredded chicken, sliced veggies, and drizzled with a quick, homemade peanut lime dressing that’s the perfect balance of sweet, spicy, and tangy! Eat it at room temp or straight cold from the fridge, it’s so good!
We’ve got noodles! And peanut sauce! But the best part, I’m allowed to call this a salad!
LIFE MADE. Extra exclamation points all round.
It’s all about the rainbow veggies in this little Thai Noodle Salad number. Start with what you’ve already got in the fridge and don’t you forget those herbs! I’m loading this salad up with basil, cilantro, and tons of thinly sliced scallions. The herbs really bring so much freshness to the party. It’s the kind of salad that’s bright, colorful, and flavorful. Thai chicken noodle salad is generously drizzled with my homemade peanut lime dressing that’s balanced with all the sweet, spicy, tangy, and salty flavors.
Someone hand me a fork I’m done talking.
The plan is to slurp up all the noodles.
What’s even better about this Thai noodle salad is that it’s completely weeknight friendly and perfect to box up for lunch the next day and eat cold from the container for a quick desk lunch. If you’ve got cooked shredded chicken in the freezer just pop it in the fridge to thaw while you’re at work or grab a warm rotisserie chicken on the way home. I’m happy to report I’ve upped my adulting game just a hair. You can find me generously drizzling bone-in, skin on chicken breasts with olive oil and sprinkling it with a little bit of garlic powder, salt, and pepper and popping it in a 375º oven for 40-50 minutes on Sundays so I’ve got shredded chicken in the refrigerator for quick weeknight meals.
Can I give you a lazy person pro tip: pre-shredded cabbage for this recipe as it cuts down on prep time. Boil the noodles, chop the veggies and make the dressing while that’s going on and dinner is at your fingertips in no time.
It’s got your chicken//veggies//carbs all in one so serve yourself a big portion and call it a day!
Friends who eat low carb — swoodles (sweet potato noodles) carroodles (carrot noodles?) or zoodles! And if you’re super cool, you’ll do a combination of all three.
Also, what makes me love this Thai salad a little more is how it easily helps you clean out the refrigerator. I have this one thing where every time I buy scallions, they either go bad in 20 seconds or I never get around to using them. So guess what? This chicken satay inspired salad is great for using up the leftover herbs and veggies that would otherwise get chucked. A little basil, oh who am I kidding, A LOT of basil and cilantro and some chopped scallions? Why, yes, don’t mind if I do!
Let’s talk about the peanut lime dressing for this Thai Noodle Salad. It’s very similar to the peanut dip I use for my Vietnamese Spring Rolls, we just play around with the quantities of the ingredients a bit.The first ingredient, peanut butter — no brainer there. But, keep in mind the kind of peanut butter you use will effect the outcome of your dressing. I used the organic stuff, you know the kind that usually has a huge pool of oil near the top and requires some major upper arm strength before you’re allowed to spread some on toast? As this kind of peanut butter is naturally thinner (when you finally get it all stirred together), you’ll need less water to make the dressing. Conventional peanut butter will need a little more water to loosen the dressing to a pourable consistency.
For the dressing, you’ll also need minced ginger, garlic, soy sauce, brown sugar, lime juice, and sriracha. The amount of sriracha is totally your call. 1 tablespoon yields a pretty mild dressing and 3 yields a spicier outcome. My sweet spot is about 2 tablespoons and we don’t find it to be unbearably spicy.
Top your salad off with a handful of crushed peanuts and toasted sesame seeds.
May your Monday bring you fork loads of Thai noodle salad nuzzled up in that creamy peanut lime dressing.