Rainbow Salad

By May 15, 2017June 29th, 2020Salads

This salad can be made ahead, making it great for lunches. The maple syrup with cumin, gives this salad a very different sweet but earthy flavour


  • ⅓ cup shredded red cabbage
  • 2 tablespoons carrot, julienned
  • 1 thinly sliced green onion
  • ¼ cup snow peas, sliced
  • 1 cheek of red capsicum, sliced
  • 1 cheek of yellow capsicum, sliced
  • ¼ cup chopped coriander


  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • ½ tablespoon vinegar
  • 1 teaspoon ground cumin
  • pinch salt
  • pinch ground pepper
  • 2 tablespoons olive oil


  • Combine all dressing ingredients in a jar and shake well
  • Place all salad ingredients into a large dish. Pour dressing evenly over salad and toss to coat

Note: This salad can be made in advance, place the salad ingredients in a ziplock bag and refrigerate until ready to use. Add dressing just before serving.

Note: This recipe was adapted from  Amanda’s  “A salad a day” series


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