Are you ready to transform your boring salad routine into a mouthwatering culinary adventure? Prepare to be dazzled by the most Instagram-worthy dish that's not just a feast for your taste buds, but a visual masterpiece that will make your friends wonder how you became a gourmet chef overnight! This Rainbow Salad with Peanut Vinaigrette is about to revolutionize your meal prep, delivering a perfect balance of vibrant colors, crunchy textures, and an irresistible Asian-inspired dressing that will have you craving more with every single bite.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups mixed greens
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- 1 cup bell peppers, sliced
- 1/2 cup peanuts, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
Instructions
- Begin by preparing all your ingredients. Rinse the mixed greens under cold water and pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture. This will help the salad stay crisp.
- Next, take the shredded carrots and red cabbage. If you haven't purchased them pre-shredded, you can use a box grater or a food processor to shred them into thin pieces.
- For the bell peppers, wash them thoroughly, remove the seeds, and slice them into thin strips. You can use a variety of colors such as red, yellow, and green to enhance the visual appeal of your salad.
- In a large mixing bowl, combine the mixed greens, shredded carrots, red cabbage, and sliced bell peppers. Toss them gently to mix the vegetables evenly.
- Now, let's prepare the peanut vinaigrette. In a separate bowl, add the peanut butter, soy sauce, rice vinegar, and honey. Whisk the ingredients together until the mixture is smooth and well combined. If the dressing is too thick, you can add a teaspoon of water at a time until you reach your desired consistency.
- Once the vinaigrette is ready, drizzle it over the salad mixture in the large bowl. Toss the salad gently to ensure that all the vegetables are coated with the dressing.
- Finally, sprinkle the chopped peanuts on top of the salad for added crunch and flavor. Give the salad one last gentle toss to incorporate the peanuts.
- Your Rainbow Salad with Peanut Vinaigrette is now ready to serve! Divide it into four servings and enjoy as a light meal or a side dish.
Tips
- For maximum crispness, always prepare your vegetables just before serving and keep them chilled.
- Use a variety of bell pepper colors to enhance the visual appeal and nutritional diversity.
- If you prefer a thinner dressing, gradually add water to the vinaigrette until you reach your desired consistency.
- Toast the chopped peanuts lightly before adding them to the salad for an enhanced nutty flavor.
- This salad is best served immediately after dressing to maintain the vegetables' crisp texture.
- Feel free to add protein like grilled chicken or tofu to make it a complete meal.
- Store any leftover dressing in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 12g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 0mg
