I have a love affair with big salads.
If I make it, it shall be eaten. Luckily I also have a lot of options because I’ve been experimenting with recipes for over 20 years.
Research done y’all, start prepping and go forth with confidence.
This Rainbow salad is basically a next level coleslaw.
No lettuce, no tomatos just a hearty, holds up well over the course of a week go- to salad.
Add protein and blammo it’s a complete meal.
I make this ALL the time, and everywhere that I travel.
If we’re friends and I’ve been to your place for dinner, bbq, the weekend whatever! I’ve brought this over.
It makes a huge amount and is always a hit!
If we’re not friends that’s ok too, please go ahead and make this for yourself 😝 🥗
what you need
- Large bowl
- Sharp knife and cutting board
- Mandolin (optional)
- 1/2 head of green cabbage, sliced thin
- 1/2 head of red cabbage, sliced thin
- 2 cups carrots, matchsticks
- 1 cup cilantro, finally chopped
- 1/2 cup green onion, sliced thin on a diagonal
- 2 cups edamame (check the frozen food section for these)
- 1 to 2 cups roasted cashews unsalted
- Choice of protein, optional
- 1/4 cup EVOO
- 3 tablespoons white vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 teaspoon salt
- Few shakes of garlic powder, optional
this is how we do it
Combine veggies and cashews in a large bowl.
Combine dressing ingredients in a small bowl whisking well.
Pour dressing over veggies and mix gently.
Place all ingredients into a large zip bag or keep in the bowl let chill for three hours stirring regularly.
I usually use a ziplock bag because I’m going to someone else’s place and it’s easy transport.
There’s also the fact that I have very small fridges in boats and trailers and this seems to be a great way to squish in a huge amount of salad it in between all the other yummies I have in there and no spillage.
Enjoy this beautiful salad alone (hello meal prep), for a healthy snack or with friends.
Goes great with any kind of bbq as well as salmon.
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