Salads

Rainbow Crunch Salad

Name: Rainbow Crunch Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 cups (about 270 g) finely shredded red cabbage; 2 medium carrots, grated or cut into thin matchsticks; 1 large cucumber, halved, seeded and thinly sliced; 1 yellow bell pepper, thinly sliced; 3 spring onions, sliced; 1/2 cup chopped fresh cilantro or parsley; 2 tbsp toasted sesame or sunflower seeds; For the dressing: 3 tbsp olive oil, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated fresh ginger, pinch of salt

This is the salad that actually gets better as it sits. Shredded red cabbage and carrot stay crunchy for hours, so you can make it ahead for lunches, picnics or a potluck table. Cucumber and bell pepper add freshness, and the dressing is a quick shake-in-a-jar mix of oil, rice vinegar, honey and soy sauce.

Cut the vegetables thinly and evenly. A sharp knife or the shredding disc of a food processor makes it quick, and thin pieces soak up the dressing instead of just sitting in it.

Prep20 min
Cook0 min
Serves4

Method

Combine the cabbage, carrots, cucumber, bell pepper and spring onions in a large bowl.
Put all the dressing ingredients in a jar, close the lid and shake for 15 seconds until blended. Taste and add a little more honey or vinegar if you like.
Pour about two thirds of the dressing over the vegetables and toss thoroughly. Let it stand for 10 minutes so the cabbage softens slightly.
Add the herbs, taste, and add more dressing if needed. Scatter the seeds over the top just before serving.

Allergen note: Contains soy. Seeds may be a concern for some diners. Use tamari for a gluten-free version. Always check ingredient labels for your own needs.

Tips and variations

Keep the dressing separate for packed lunches and toss just before eating.
Add shredded cooked chicken, chickpeas or cubed tofu to turn it into a main meal.
Stores well for 2 days in a covered container in the fridge.

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