Rainbow Veggie Crunch Salad with Peanut Dressing
Introduction
The Rainbow Veggie Crunch Salad with Peanut Dressing is a vibrant and colorful dish that packs a punch of flavors and nutrients. This salad is not only visually appealing but also refreshingly crunchy, making it a perfect choice for a light lunch or as a side dish at any gathering. With a delightful homemade peanut dressing, it brings together a variety of fresh veggies that are both satisfying and healthy.
Why Make This Recipe
This recipe is a great way to incorporate more vegetables into your diet. The mix of colorful veggies ensures you get a range of vitamins and minerals. The creamy peanut dressing adds a delicious twist and makes the salad rich and flavorful, which can easily please everyone at the table. Plus, it is quick to prepare, making it ideal for busy weeknights or meal prep!
How to Make Rainbow Veggie Crunch Salad
Ingredients:
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas, halved
- 1/4 cup green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts, chopped (optional)
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1–2 tablespoons water, to thin
Directions:
- In a large bowl, combine all the salad ingredients. Toss well to mix everything together.
- In a separate bowl, whisk together all the dressing ingredients until smooth. Add water gradually until you reach your desired consistency.
- Pour the peanut dressing over the salad and toss to coat evenly.
- If desired, garnish with extra peanuts and cilantro.
- Serve immediately or chill for 10–15 minutes for an extra crunchy texture.
How to Serve Rainbow Veggie Crunch Salad
Serve the Rainbow Veggie Crunch Salad in individual bowls or on a large platter. This salad makes a fantastic side for grilled meats or can be enjoyed on its own as a light meal. You can also add some protein, like grilled chicken or tofu, to make it heartier.
How to Store Rainbow Veggie Crunch Salad
To store leftovers, place the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to eat, as this will keep the salad crisp. Enjoy the salad within 2-3 days for the best flavor and texture.
Tips to Make Rainbow Veggie Crunch Salad
- Feel free to add your favorite veggies or use any that are in season.
- For more crunch, add some crispy mung bean sprouts or sunflower seeds.
- Adjust the sweetness of the peanut dressing by varying the amount of honey or maple syrup to suit your taste.
Variation
For a spicy kick, add some sliced jalapeños or drizzle sriracha over the salad before serving. You can also substitute the peanut butter with almond butter for a different flavor profile.
FAQs
1. Can I make the salad ahead of time?
Yes, you can prepare the salad ahead of time, but it’s best to add the dressing just before serving to keep the veggies crunchy.
2. Is this salad suitable for vegetarians?
Absolutely! This salad is vegetarian-friendly and full of plant-based ingredients.
3. Can I make this dish gluten-free?
Yes, simply use gluten-free soy sauce or tamari in the dressing to keep it gluten-free.
Enjoy your Rainbow Veggie Crunch Salad with Peanut Dressing, a nutritious and colorful addition to any meal!
