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Salad-e Ranginkaman – Rainbow Salad

Salad-e Ranginkaman – Rainbow Salad

A fun mix of crunchy veggies that looks awesome and is loaded with vitamins. 

Course after work cooking, healthy recipe, Salad
Cuisine international food
Keyword Salad-e Ranginkaman – Rainbow Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings 8 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR THE RAINBOW SALAD

  • 1 cucumber deseeded and diced
  • 1 small red cabbage diced
  • 3 carrots diced
  • 250 g 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 juice
  • 2-3 garlic cloves pressed
  • 1 tsp honey
  • salt, pepper to your taste

Instructions

PREPARATION OF THE RAINBOW SALAD

  1. 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.

  2. For the cucumber, cut it in half, scoop out the seeds with a spoon, and then dice it up.

  3. Wipe the mushrooms with a kitchen towel or brush, and slice them.

  4. Toss everything into a big bowl. Don’t forget to drain the corn really well and mix that in too.

PREPARATION SALAD DRESSING

  1. Just mix up the dressing ingredients—olive oil, lemon juice (or apple cider vinegar),orange juice, garlic, honey, salt, and pepper.

  2. Pour it over the salad and give it a good toss to combine everything.

SERVING

  1. Line a small bowl with a radicchio leaf and fill it with the salad.

  2. Tear the basil leaves by hand and sprinkle those on top.

Recipe Notes

Enjoy this fresh and crunchy mix on your plate!