This rainbow salad is pretty, colourful and so healthy. It is perfect as a side salad or as a main salad with some grilled chicken. It is served with a quick lemon dressing that is light and refreshing.

This crunchy salad is so good and has the perfect texture. All the ingredients in this salad are readily available all year round so you can make this salad anytime throughout the year. The salad is very attractive with lovely colours that will brighten your day and make you feel good from inside out. You can adapt the salad to your liking and add more or less ingredients. You can even add your own ingredients to customise it to your personal taste.

What to Serve with this Salad!

This salad can be served with many different dishes and it goes with almost any main dish. Below is a list of foods that I serve this salad with. The options are endless.

Ingredients for Crunchy Rainbow Salad

For the Salad

Lettuce - romaine or sweet gem lettuce.
Red cabbage - use fresh red cabbage.
Bell pepper - use a red bell pepper.
Onion - use red onion.
Cucumber - use an english cucumber.
Carrots - julienned or grated carrots.
Sweetcorn - use tinned or frozen that has been boiled and cooled down.

For the Dressing

Olive oil - extra virgin.
Lemon juice - squeezed from a fresh lemon.
Dijon mustard - adds a slightly spicy flavour.
Seasoning - salt and black pepper.

How to Make Crunchy Rainbow Salad

1. Start by washing all the salad ingredients then use some kitchen towel to dry them. Finely slice the romaine, red cabbage, bell pepper and red onion then dice the cucumber. Add them all to a large salad bowl. If you have a julienne peeler, cut the carrots into strips or use a knife to cut them into thin strips and add to the salad along with the sweetcorn.

2. To a small bowl, add the olive oil, lemon juice, dijon mustard, salt and pepper then mix. Pour the dressing onto the salad and serve. If you are not ready to serve, don’t add the dressing and refrigerate the salad and dressing until serving.

Recipe Tips

Salads are very adaptable so feel free to add more colourful vegetables or you can remove any ingredients you don’t like.
Use kitchen towel to remove any excess water from the vegetables before you add them to the salad bowl. This will prevent a soggy salad.
Don't add the dressing to the salad until you are ready to serve.

Nutrition

Storage

This salad can be prepared and stored in an airtight container in the fridge for up to 2 days. Remember not to add the dressing until serving!

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Print Pin Recipe

Crunchy Rainbow Salad

Prep Time20

Total Time20

Yield: 6 servings

Calories: 83kcal

Ingredients

1 head romaine
¼ small red cabbage
1 medium red bell pepper
1 small red onion
½ medium cucumber
2 medium carrots
150g sweetcorn

Lemon Dressing

2 tablespoon olive oil extra virgin
2 tablespoon lemon juice
1 teaspoon dijon mustard
pinch salt
pinch black pepper

Instructions

Start by washing all the salad ingredients then use some kitchen towel to dry them. Finely slice the romaine, red cabbage, bell pepper and red onion then dice the cucumber. Add them all to a large salad bowl. If you have a julienne peeler, cut the carrots into strips or use a knife to cut them into thin strips and add to the salad along with the sweetcorn.
To a small bowl, add the olive oil, lemon juice, Dijon mustard, salt and pepper then mix. Pour the dressing onto the salad and serve. If you are not ready to serve, don’t add the dressing and refrigerate the salad and dressing until serving.

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