Always vegetarian, often vegan

Rainbow salad

Delicious rainbow salad.

Rainbowsalad

This salad contains all the colors of the rainbow, is delicious and ready in no time with a little cutting. I like to use the food processor for this, but with a sharp knife it is also fine.
Preparation 1 hour
Cooking 25 minutes
Total 1 hour 25 minutes
Course: Salad
Keyword: cucumber, onions, radish, red cabbage, salad, tomatoes
Portions: 4 people

Ingredients

  • 1 lettuce
  • 1 handfull rocket
  • 1/2 yellow bell pepper
  • 1/2 cucumber
  • 2 tomatoes
  • 1/8 red cabbage
  • 1/2 red onion
  • 6 radish
  • 3 tablespoons lemon juice

Vinaigrette

  • olive oil
  • white wine vinegar
  • 1 teaspoon mustard
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lemonjuice

Instructions

Pickled onion

  • Cut the red onion in fine rings
  • Place the red onion in a bowl with 3 tablespoons of lemon juice for at least an hour. Pickled onion can be kept in de fridge for at least a week so you can easily make a pot full.

Rainbowsalad

  • Now cut all ingredients very finely, especially the red cabbage must be really finely chopped. I use the food processor, but with a mandolin or a sharp knife it works too.
  • Combine all ingredients in a large salad bowl. Finally add the pickled onion. The lemon juice has made it purple and delicious.

Vinaigrette

  • Add all ingredients together and mix well. Taste and add some more salt and pepper if needed.
Did you try this recipe?Tag @helencooksandhelenbakes or #helencooksandhelenbakes