Rainbow Salad – that sounds like a fun party for your mouth, doesn’t it? A million different flavor combinations, coming together as one, with no single essence stealing the show – that is this medley.
This salad can feed a huge crowd, or you can make it for two. Whichever you choose, it is highly suggested that you make enough for several meals.
Another tip for this recipe is to let it sit – let the flavors mingle at least a couple of hours – preferably one to two days. The longer it sets, the better it gets. Over time, the vegetables are infused with the dressing, causing the flavors to explode in your mouth.
Being such a simple recipes, this salad is great to have anytime, yet classy enough to be served as the main attraction. The combination of vegetables, legumes and the light sauce make this an excellent source of many nutrients, even for vegans and vegetarians. No matter which way you choose to use it, it’s sure to become one of your favorites, too.
As is – Great Vegan or Vegetarian meal
As side dish
Chopped extra fine and put on hotdogs or hamburgers
Chopped extra fine and served in a bread boule (bowl) as a dip for chips, crackers, pretzels, etc.
On a bed or mixed in with lettuce to make a marinated side salad
With chopped “city” ham (boiled, baked, etc.)
With flake tuna
With cooked, shredded chicken, turkey, or tempeh
If you are from the south, you know it is the ultimate custom to take food to a grieving family. This salad is an excellent dish for that situation. Often, family members find it difficult to eat or are simply overwhelmed with things they need to do; therefore, they often forget to take care of themselves. The flavors of this dish are light and the colors are cheery, making the salad very inviting and enticing. With the nutrients packed into this dish, it can help sustain them through their time of grief.
NOTE: Thoroughly wash and DRY/DRAIN all vegetables before mixing together to prevent too much moisture and a watery flavor profile.
You can adjust the size of this salad easily by adjusting the amounts for each vegetable and the dressing. The smaller you cut the vegetables, the faster the vegetables marinade and pick up the dressing flavors. You can also remove or add any raw vegetable (ex. Turnips – YUM) you would like. The measurements given below are general – adjust them up or down as you see fit.
1 c. Baby Carrots – cut into small bite-sized pieces
1 can Black Beans – rinsed and well drained
1 crown Broccoli – cut into small bite-sized pieces
1 crown Cauliflower – cut into small bite-sized pieces
3 stalks Celery – cut into small bite-sized pieces
2 Cucumbers – peeled, cut into small chunks
1/2 c. Frozen Corn – thawed and well drained
1/2 c. Frozen Green Peas – thawed and well drained
1 can Garbanzo Beans – rinsed and well drained
1 pint Grape Tomatoes – cut into halves (OR 3-4 fleshy tomatoes, like Romas, seeded and chopped)
3-5 Green Onions – cut into small chunky sections
1 can Kidney Beans – (white, light, or dark) rinsed and well drained
6 Radishes – cut into small bite-sized pieces
1 Red Onion – medium chopped
1 each Sweet Pepper (green, orange, red, and yellow) – cut into small bite-sized pieces
1 to 4 batches Copycat KFC Cole Slaw Dressing – depending on size of salad (OR 1 – 3 bottles store bought Cole slaw dressing)
Mix all ingredients in a large bowl. Stir gently to blend well. Cover tightly and keep refrigerated.
This salad will marinate and keep for quite a while. I have been able to keep it in my extra refrigerator for as many as 10 – 12 days (if it lasts that long)!