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
Servings: 4 cups
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
- ⅛ cup red cabbage/ purple cabbage
- ⅛ 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.
