Rainbow salad with red nasturtium, chopped sweet peppers, tomato and other vegetables and greens in a yellow white and black striped bowl
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5 from 1 vote

Rainbow Fresh Chopped Vegetable Salad

A colourful medley of vegetables making up a Rainbow Fresh Chopped Vegetable Salad of seasonal vegetables with a citrusy salad dressing, edible flowers or nuts
Prep Time20 mins
Total Time20 mins
Servings: 4 cups
Author: Sujata Shukla

Ingredients

  • ¼ cup red radish
  • ¼ cup white radish
  • ¼ cup carrots
  • ¼ cups cucumber
  • ¼ cup red onion
  • ½ cup capsicum, red and yellow bell peppers
  • cup red cabbage/ purple cabbage
  • cup broccoli
  • 1 cup Salad Greens shredded
  • 2 tablespoons Pomegranate arils
  • 2 tablespoons herbs for garnish coriander leaves and basil/ mint or thyme
  • ¾ cup Red Tomato
  • ¼ cup green tomato
  • ¼ cup orange or black cherry tomato
  • 2 tablespoons Toasted walnuts or edible flowers optional

Instructions

  • Make the dressing and keep it in the fridge till required. For the recipe, check the write up to this post (above the recipe card) where I have given the links to my recipes for Citrus Ginger Dressing and Garlicky Honey Lemon Dressing. The dressing adds a unique flavour to the salad, but you can otherwise squeeze 2 lemons and add salt and pepper and use that instead. Adding the seasoning (salt, pepper, chilli, ginger) to the dressing helps to spread the seasoning to the entire salad.
  • Wash throughly and dry the vegetables with a kitchen towel. Peel the carrots, white radish and onion. Dice the vegetables into small uniform sized pieces. Wash the salad greens and the herbs, dry them in a salad spinner or with a kitchen towel. Shred to pieces. Extract the pomegranate arils from the fruit.
  • Assemble the salad just before serving. Line a clean glass or porcelain bowl (or your favourite salad bowl) with shredded lettuce and other salad greens. Add the sliced vegetables one by one. Add just a little salt (remember, you have already added salt to the dressing) Toss the salad in the bowl till all the veggies get mixed.
  • Garnish with pomegranate arils and the shredded herbs. Add salad dressing and toss again just before serving.