You know that feeling when you see a colorful plate of food and it just makes you happy? Food isn’t just something to fill your belly; it’s an experience that adds color and joy to our lives. That’s what this blogevent is all about! We’re coming together to show that colorful food isn’t just pretty – it’s also super tasty! Let’s dive into making a Rainbow Salad (سالاد رنگین کمان), or Salad-e Ranginkaman. It’s not only a treat for your eyes; it’s going to be a real delight for your taste buds!

SALAD-E RANGINKAMAN – RAINBOW SALAD

My Rainbow Salad (سالاد رنگین کمان) is a fun mix of crunchy veggies that not only looks awesome but is also loaded with vitamins. Eating all these colors means you’re eating healthy! Each color in veggies brings its own set of nutrients. Here’s a quick rundown:

• Red veggies like tomatoes and bell peppers have lycopene, an antioxidant that helps boost your immune system.
• Orange and yellow veggies like carrots, corn, and yellow bell peppers are packed with beta-carotene, great for your eyes and skin.
• Green veggies like cucumbers, lettuce, and green bell peppers provide chlorophyll, iron, and lots of B vitamins for energy and vitality.
• Purple veggies like red cabbage and beetroot contain anthocyanins, which help fight inflammation and are good for your heart.

A rainbow salad doesn’t just look pretty on your plate—it’s also a tasty way to get a powerful mix of nutrients to support your health!

TOGETHER, WE MAKE THE WORLD A LITTLE MORE COLORFUL!

A colorful salad is a lot like our society: the more varied the ingredients, the more fun it is! In the kitchen, having diversity means trying different flavors and getting all sorts of nutrients.

This salad is about more than just taste—it’s a reminder that diversity is a good thing. Just like every ingredient adds something unique to make the salad delicious, every person brings their own special qualities that make our society better.

#WIRSINDBUNTBOOM

A Peaceful Togetherness, Tolerance, Freedom, and Open-Mindedness, these values bring us together. With our blog parade, #Wirsindbuntboom, we’re all about showcasing a diverse society where respect and unity matter most. We want to shine a light on how important it is to stand up for democratic values and build a future that’s open and accepting. That’s exactly what our blog parade is celebrating: we’re colorful, we’re diverse, and that’s something to embrace!

Get inspired, give the salad a try, and check out what others have whipped up. We’d love to hear what you think in the comments! (all recips are in German)

Whatinaloves buntes loaded Bohnen-Hummus

ELBCUISINE Miso-Lachs mit bunten Pickles nach Jamie Oliver

Wienerbrød Regenbogen-Zimtschnecken

USA kulinarisch East West Fusion Burger

Volkermampft Mais-Miso-Creme mit Wirsing aus dem Ofen – bunt verziert

Barbaras Spielwiese Bunter Gemüsekuchen

MEAL PREP – WHY IT’S WORTH IT

Especially in a busy daily routine, meal prepping is a great way to eat healthy and balanced. By preparing your rainbow salad in advance, you save time, and money, and avoid unhealthy impulse purchases. Additionally, fresh vegetables stay crisp and full of vitamins when stored properly. A prepared salad in a tightly sealed jar can easily be kept in the fridge for one or two days without losing flavor or texture. This way, you always have a healthy, colorful meal ready – whether for lunch at the office, a picnic in the park, or as a light side dish at home.

SOME MORE HEALTHY SALAD RECIPES

You can find more delicious salad recipes on my blog

Vegan Jeweled Rice Salad

Bread salad with fresh herbs

Kisir – Turkish Bulgur Salad

Oriental Chickpea-Couscous Salad 

Beetroot Salad with Pomegranate and Feta

Tomato Salad with Pomegranate-Sumac Dressing

Salad-e Anar ba Morgh- Pomegranate Chicken Salad 

Fall Salad with Apple, Feta and Caramelized Pistachios

Salad-e Panir o Hendevaneh – Persian Watermelon and Feta Salad

INGREDIENTS FOR THE RAINBOW SALAD

1 cucumber, deseeded and diced

1 small red cabbage, diced

3 carrots, diced

250g cherry tomatoes, diced

1 pack of mixed salad greens

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 red onion, diced

5 white mushrooms, sliced

1 small jar of corn, drained

1 radicchio

1 bunch of fresh basil, torn

INGREDIENTS FOR THE DRESSING

3 tbsp olive oil*

3 tbsp lemon juice or apple cider vinegar

1 orange, freshly squeezed

2–3 garlic cloves, pressed

1 tsp honey*

Salt, pepper

PREPARATION OF THE RAINBOW SALAD

Start by washing all the ingredients, except for the cucumber, mushrooms, and corn. Make sure to dry them well and chop them into small cubes. For the cucumber, cut it in half, scoop out the seeds with a spoon, and then dice it up. Wipe the mushrooms with a kitchen towel or brush, and slice them. Toss everything into a big bowl. Don’t forget to drain the corn really well and mix that in too.

PREPARATION SALAD DRESSING

Just mix up the dressing ingredients—olive oil, lemon juice (or apple cider vinegar), orange juice, garlic, honey, salt, and pepper. Pour it over the salad and give it a good toss to combine everything.

SERVING

Line a small bowl with a radicchio leaf and fill it with the salad. Tear the basil leaves by hand and sprinkle those on top.

Enjoy this fresh and crunchy mix on your plate!

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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