This colourful and light rainbow salad features crisp, fresh vegetables with a sweet/savoury orange and miso dressing. It’s a quick and versatile side dish that goes with pretty much everything.
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Why This Salad Recipe Works
Salad Ingredients & Substitutions
Cabbage.Contains Vitamin C and is a good source of fibre and antioxidants.
Raw Carrot. Carrots are rich in beta-carotene, which your body changes into Vitamin A. (eye health)
Orange. With vitamin C, fibre and antioxidants, oranges are naturally good for you. To get the full benefit, eat the whole fruit.
Brussels Sprouts. Again with the fibre and antioxidants + Vitamin K.
Avocado. Eating good fats like those found in avocados helps with heart health, manage cholesterol and helps the body absorb vitamins.
Almonds. Good fats and protein.
Radish. Besides being a member of the cruciferous family, radishes contain a special compound that acts as an antioxidant. If radish is bit spicy for you, you can roast it to temper the heat or swap it for shaved beetroot.
Mint. Mint is said to relieve digestion issues, however the research I've seen related to mint oils.
Oil. I use olive oil, but a neutral oil will work to.
Nutritionist's note: Natural pigments - chlorophylls, anthocyanins, carotenoids, and betalains - determine the colour of fruits and vegetables. Choosing colour in your shopping - purple or yellow cauliflower, purple Brussel Sprouts, yellow carrots, red onions - is a low cost and easy way to add variety through different plant pigments and health benefits.
How to Make Rainbow Salad
You'll find full instructions and measurements in the recipe card at the bottom of the post.
There's not much to this salad, so we'll jump right in.
Step 1.
Throw the red cabbage, Brussel sprouts, radish, carrot, apple and mint to a large mixing bowl.
Step 2.
In a small bowl whisk together the orange juice, miso, garlic and vinegar before adding the oil in a steady stream, still whisking.
Step 3.
Add about a third of the dressing to the salad mixture and toss through.
Step 4.
To serve, add the dressed mixture to a serving bowl and top with the chopped almonds and sliced avocado. Drizzle a little more dressing to salad - to taste - and season with sea salt and pepper.
FAQs
If you haven't been advised by a health practitioner to detox, then no, you do not need to detox. Your liver works hard to keep your body free of toxins. Increasing your fibre intake is a different thing and this rainbow salad supports that goal with around 9g of dietary fibre per serve.
Yes, you can. Adding massaged kale, orange slices and edamame beans will give the salad a different vibe but will still work with the orange miso dressing.
More Plant-Based Salads
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Make This Recipe
Rainbow Salad
Ingredients
Salad ingredients
- 3 cups purple cabbage washed and finely sliced
- 4 Brussels sprout washed and finely sliced
- 3-4 radishes washed and sliced julienne
- 1 carrot peeled and sliced julienne
- 1 crisp apple washed and thinly sliced
- ¼ cup mint leaves finely sliced
- 1 avocado (small) peeled, deseeded and sliced or cubed
- ⅓ cup raw almonds roughly chopped (or pumpkin seeds)
- ¼ teaspoon sea salt
- cracked pepper
Dressing ingredients
- ⅓ cup orange juice fresh, if you can
- 1 tablespoon white miso paste (Shiro)
- 1 garlic clove minced
- 2 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Add the red cabbage, Brussel sprouts, radish, carrot, apple and mint to a large mixing bowl.
- In a small bowl whisk together the orange juice, miso, garlic and vinegar before adding the oil in a steady stream, still whisking. (tip: add a touch of warm water to break down the miso paste, if needed).
- Add around a third of the dressing to the salad mixture and toss through.
- To serve, add the dressed mixture to a serving bowl and top with the chopped almonds and sliced avocado. Drizzle more dressing over the salad - to taste - and season with sea salt and cracked pepper.
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