As bright and colorful as its name implies, this fresh crisp rainbow salad is quick and easy to make. With a little shopping and chopping, you’ll have this crunchy vegetable salad on the table in under thirty minutes.
This veggie protein salad is higher in protein than your typical rainbow salad with the addition of edamame and beans. Toss with your favorite salad dressing like vegan green goddess dressing.
1. Dice and arrange veggies in rainbow order in a large bowl as demonstrated. Thaw edamame if needed. Open, drain, and rinse beans. Wash and set aside blueberries to dry.
2. Dice red tomatoes, halve cherry/grape tomatoes, shred/slice 1-2 carrots, dice yellow pepper, slice green onion, dice cucumber, shred/slice one-quarter of a cabbage head, dice red onion. Remember to intersperse edamame, blueberries, and beans as you go. Place pepitas in the salad center.
3. I like to place the salad on the table for everyone to oooh and awww over before tossing with the dressing. Drizzle on your favorite dressing, toss together and serve.