Best 5 Shredded Rainbow Salad Recipes

In this comprehensive guide, we will embark on a culinary journey to discover the art of creating a vibrant and refreshing shredded rainbow salad. This dish is a symphony of colors and flavors, featuring an array of fresh vegetables, each contributing its unique texture and nutritional value. Get ready to transform your taste buds and add a burst of color to your plate as we explore the secrets behind crafting the perfect shredded rainbow salad.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED RAINBOW SALAD

Shredded Rainbow Salad image

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

2 raw medium beets (any color), trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnut halves, roughly bashed
2 handfuls fresh curly parsley or mint, chopped
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper
Worcestershire sauce
Hot sauce

Steps:

Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

SUMMER RAINBOW SALAD

Summer Rainbow Salad image

Delicious medley of fresh fruit and vegetables! All the colors of the rainbow come together to create a wonderful and refreshing taste. Homemade dressing makes it perfect.

Provided by NANSYPANTS

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

3 vine-ripe tomatoes, diced
2 mangos - peeled, seeded, and cubed
2 avocados - peeled, pitted, and cubed
1 orange bell pepper, chopped
1 cup fresh blueberries
1 red onion, chopped
½ bunch cilantro, chopped
¼ cup fresh lime juice
½ cup pineapple juice

Steps:

Place the tomato, mango, avocado, bell pepper, blueberries, onion, and cilantro into a large bowl. Pour the lime juice and pineapple juice overtop. Stir gently until evenly combined. Serve immediately for the freshest taste.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 22.5 g, Fat 7.7 g, Fiber 5.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 10 mg, Sugar 13.7 g

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories Appetizers

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

On a cutting board, chop head of lettuce.
In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
Pour the dressing over the salad just before serving.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

HUGE RAINBOW SALAD

Huge Rainbow Salad image

A bright and colorful salad just in time for spring! Use with or without egg for vegan. Feel free to top with chicken as it works wonderfully too! Serve drizzled with your choice of dressing.

Provided by Jana Dozier

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup fresh spinach leaves
1 cup torn lettuce
1 cup sliced fresh strawberries
1 cup sliced white button mushrooms
1 avocado - peeled, pitted, and sliced
¼ cup black olives
2 hard-boiled eggs, sliced
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced yellow bell pepper
¼ cup thinly sliced orange bell pepper
¼ cup broccoli florets
¼ cup cauliflower florets

Steps:

Combine spinach and lettuce in the bottom of a large salad bowl. Top with strawberries, mushrooms, avocado, black olives, hard-boiled eggs, red bell pepper, yellow bell pepper, orange bell pepper, broccoli, and cauliflower.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 11.6 g, Cholesterol 106 mg, Fat 11.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 2 g, Sodium 124.9 mg, Sugar 4.1 g

ALMOST RAINBOW SALAD

Almost Rainbow Salad image

Make and share this Almost Rainbow Salad recipe from Food.com.

Provided by Happy Harry 2

Categories Berries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups green cabbage, shredded
2 cups red cabbage, shredded
1/2 cup fresh strawberries, thin slice
1/2 cup raw carrot, scrubbed and match-stick cut
1/2 cup red bell pepper, match-stick cut
1/2 cup orange bell pepper, match-stick cut
1/2 cup snow peas, ends trimmed, cut in half, long way
2 green onions, medium dice
1/2 cup slivered almonds, toasted
1/4 cup balsamic vinegar (more to taste)
oil
1/4 teaspoon fresh black pepper (to taste)
salt (optional)

Steps:

Combine all ingredients, adding oil of choice in amounts you desire. (I like a flavored oil if I decide to use just white vinegar instead of balsamic).
Toss and chill.

Nutrition Facts : Calories 131.4, Fat 7.2, SaturatedFat 0.6, Sodium 32.8, Carbohydrate 14.9, Fiber 5.6, Sugar 7.7, Protein 5.3

Tips:

Use a sharp knife or mandoline to thinly slice the vegetables for a more uniform and delicate salad.
For a more flavorful salad, marinate the vegetables in a mixture of olive oil, vinegar, and herbs for at least 30 minutes before assembling the salad.
If you're short on time, you can use a bag of pre-shredded coleslaw mix instead of shredding the vegetables yourself.
To add a bit of crunch to the salad, add some toasted nuts or seeds, such as slivered almonds, walnuts, or sunflower seeds.
For a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

Shredded rainbow salad is a healthy, refreshing, and delicious salad that is perfect for summer gatherings. With its vibrant colors and variety of textures, this salad is sure to be a hit with everyone at your table. So next time you're looking for a light and easy salad to serve, give shredded rainbow salad a try. You won't be disappointed!