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
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
- Toss all of the ingredients in a bowl and mix well.
- In a blender, add all of the ingredients of the dressing and blend for 30 seconds until well mixed.
- Pour at least 1/3 of the dressing onto the salad and add more if you like it more creamy.
- Enjoy!
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YUM! Just made this for lunch today! Loved every bite. The crunch and the dressing…my fav part!!!!!
I’m so glad you liked it! The dressing is my fav part too!
This salad looks yummy and colorful.