Rainbow Crunch Salad with Sesame Ginger Dressing

Rainbow Crunch Salad with Sesame Ginger Dressing

Description:
Bright, fresh, and packed with color, this Rainbow Crunch Salad combines crisp carrots, red cabbage, zucchini, bell peppers, and fresh herbs tossed in a bold sesame ginger dressing. Every bite is crunchy, tangy, slightly sweet, and bursting with fresh flavors. It’s the perfect healthy side dish or a light lunch that’s naturally vegan, gluten-free (with tamari), and ready in just 20 minutes.

🌈 Rainbow Crunch Salad Recipe

Ingredients

For the Salad:

• 2 cups shredded red cabbage
• 2 large carrots, julienned or spiralized
• 1 zucchini, spiralized or thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh mint
• 2 tbsp sesame seeds (toasted)
• 2 green onions, thinly sliced (optional)

For the Sesame Ginger Dressing:

• 3 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup or honey
• 1 tbsp fresh grated ginger
• 1 garlic clove, minced
• 1 tsp lime juice
• ½ tsp chili flakes (optional)
• Black pepper to taste

👩‍🍳 Instructions

1. Wash and prepare all vegetables by slicing them into thin strips or spiralizing.
2. Place the cabbage, carrots, zucchini, bell peppers, herbs, and green onions in a large mixing bowl.
3. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, ginger, garlic, lime juice, chili flakes, and black pepper.
4. Pour the dressing over the vegetables and toss until everything is evenly coated.
5. Sprinkle with toasted sesame seeds.
6. Refrigerate for 15–20 minutes before serving for the best flavor.
7. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 4