Vegan Rainbow Salad

Vegan Rainbow Salad

5.0 1 rating

Prep. 10 min

Total 25 min

4 portions

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...

Polenta Muffins with Prawns and Mayo

1 h 25 min

Mini Mushroom Galettes

1 h 45 min

Egg White Coconut Omelette

45 min

Middle Eastern Brunch

1 h 20 min

Pork with Broccoli Pesto and Flatbreads

40 min

Salmon Dill Muffins

45 min

Russian Beetroot Salad

1 h 10 min

Sunday Morning Brekky Bake

1 h 15 min

Butter with Sun-dried Tomatoes, Basil and Parmesan

10 min

Roast Spiced Duck with Plums and Cauliflower Potato Purée

2 h

Garlic Potatoes with Caraway

1 h

Tabbouleh-stuffed Peppers

50 min