Rainbow Crunch Salad

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by Sapna
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Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal.  A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad.  Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

  • Red Cabbage
  • Carrots
  • Colored Bell Peppers
  • Cucumber
  • Edamame
  • Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out!  From my kitchen to yours, enjoy!

Rainbow Crunch Salad

Rainbow Crunch Salad
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Sapna
September 16, 2020
by Sapna
Category Salads
Prep Time
10 minutes
Total Time
10 minutes

Ingredients

For the Salad:

  • 1/2 med red cabbage, thinly sliced
  • 2 large carrots, grated
  • 1 colored bell pepper, chopped
  • 1 cucumber, chopped
  • 1/4 c edamame
  • 1/4 c mixed nuts

For the dressing:

  • 1 13.5 oz can of coconut cream
  • 2 jalapeños
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Toss all of the ingredients in a bowl and mix well.
  2. In a blender, add all of the ingredients of the dressing and blend for 30 seconds until well mixed.
  3. Pour at least 1/3 of the dressing onto the salad and add more if you like it more creamy.
  4. Enjoy!

Tags

15 minute meals,
Appetizers,
Eat a Rainbow,
Eat your colors,
Fiber,
fresh,
Healthy,
Kid Friendly,
Quick and Easy,
Salad,
Summer,
Sustainable,
Vegan,
vegetarian
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Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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