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Vegan Rainbow Salad

Vegan Rainbow Salad
5.0 1 rating
Prep. 10 min
Total 25 min
4 portions
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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

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