Go Back Email Link
–+ servings
A plate of colorful spiralized vegetable salad with shredded carrots, cucumbers, cabbage, and edamame, being lifted with a fork and spoon. A dish of orange dressing is in the background.
Print Pin
No ratings yet

Rainbow Salad with Peanut Dressing

This crunchy salad is loaded with carrots, cucumber, cabbage, edamame, bell pepper, and pineapple, all tossed in a peanut lime dressing with a little heat from chili paste. It comes together raw, so there's no cooking involved, and it works as a full meal or a side dish. The salad is vegetarian and can be made vegan by swapping the honey in the dressing for maple syrup.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Servings 6 people
Calories 280kcal
Author Robin @ All Ways Delicious

Ingredients

For the salad

  • 2 carrots peeled and cut into ribbons
  • 1 cucumber cut into ribbons
  • 1 cup shredded red cabbage
  • 1 cup shelled edamame
  • 1 large red bell pepper thinly sliced
  • 1 head lettuce sliced into ribbons
  • 1 small pineapple peeled and thinly sliced
  • ¼ cup chopped peanuts
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onion

For the dressing

  • ¼ cup lime juice
  • 3 tablespoons smooth peanut butter
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon chili paste
  • 2 tablespoons sesame oil
  • 1 tablespoon honey

Instructions

  • Prep the vegetables. In a large salad bowl, toss together the carrot, cucumber, cabbage, edamame, bell pepper, lettuce, and pineapple.
  • Make the dressing. In a small bowl, whisk together the lime juice, peanut butter, garlic, ginger, chili paste, sesame oil, and honey until smooth.
  • Dress the salad. Pour the dressing over the salad and toss to coat everything evenly.
  • Garnish and serve. Top with the chopped peanuts, sesame seeds, and green onion, then serve right away.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly as they sit, so if you're prepping ahead, keep the dressing separate and toss just before serving. This salad doesn't freeze well since the raw vegetables turn watery and limp once thawed.

Nutrition

Calories: 280kcal | Carbohydrates: 36g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 59mg | Potassium: 674mg | Fiber: 6g | Sugar: 23g | Vitamin A: 5233IU | Vitamin C: 113mg | Calcium: 99mg | Iron: 2mg