Skip to main content Search
Vegan Rainbow Salad

Vegan Rainbow Salad
5.0 1 rating
Prep. 10 min
Total 25 min
4 portions
Sign up for free

Ingredients

  • red onions halved vertically
    100 g
  • cucumber unpeeled, ends removed, halved lengthways (approx. 400 g)
    1
  • red radishes
    200 g
  • yellow pepper cut in wedges that fit through feeder
    1
  • carrots
    200 g
  • plum tomatoes
    200 g
  • tinned pineapple slices drained, reserving 60 g juice
    140 g
  • freshly squeezed lime juice
    30 g
  • toasted sesame oil
    30 g
  • fresh chilli thinly sliced
    1
  • fine sea salt
    1 tsp
  • toasted sesame seeds
    2 Tbsp
  • peanuts, roasted, salted
    2 Tbsp
  • fresh mint leaves (optional)
    10 g
  • fresh coriander leaves (optional)
    10 g
  • red chilli (optional) finely sliced, for garnishing
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 646.3 mg
Protein 5.1 g
Calories 973.2 kJ / 232.6 kcal
Fat 12.6 g
Fibre 5.7 g
Saturated Fat 1.7 g
Carbohydrates 29.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slicing and Grating 44 Recipes
UK and Ireland

You might also like...

Show all

Dauphinoise Potatoes

4.5(282)

50 min

Jersey Royal Potato Salad

4.7(189)

40 min

Honey Glazed Carrots

4.0(35)

30 min

Potato and vegetable purée

5.0(11)

45 min

Cauliflower and Broccoli Gratin

4.2(91)

50 min

Creamy Mushrooms

4.6(78)

35 min

Steamed Broccoli Mash

4.1(29)

35 min

Bacon Cheese Fries with Ranch Sauce

4.6(30)

30 min

Gaji Namul (Steamed Aubergine Side Dish)

4.4(30)

45 min

Carrot and Roasted Red Pepper Purée

4.6(8)

25 min

Dairy-free Dauphinoise Potatoes

4.9(8)

1 h 10 min

Biltong, Mushroom and Feta Paptert

4.6(11)

1 h 15 min

 Show all