Hey friends! 🌈 I’m so excited to share one of my favorite salad recipes with you my Rainbow Salad! It’s super colorful, packed with healthy stuff, and full of different textures. Every bite is a little adventure! This salad is great for lunch, dinner, or meal prep. Plus, it stays fresh in the fridge for days.
Let’s dive into this delicious rainbow!
👩🍳 Method (In Detail)
Chopping the Veggies:
Start by preparing your fresh veggies. Chop the purple cabbage into small, bite-sized pieces. This will add a nice crunch and beautiful color to your salad. Then, take your carrots and peel them into long, thin strips. I love using a julienne peeler because it makes the carrots look like fancy ribbons, but you can also use a regular vegetable peeler if that’s what you have.
Cooking the Sweet Potato:
Next, let’s get that sweet potato ready! If you already have leftover roasted sweet potato, just cut it into small cubes. If not, no worries! Peel and chop a fresh sweet potato into chunks. Then, pop the pieces into the air fryer or oven and roast them until they’re soft on the inside and golden on the outside. This usually takes about 15 minutes. After they’re done, set them aside and let them cool before adding them to the salad. You don’t want them to be too hot or they’ll make the other ingredients soggy.
Cooking the Farro:
Now it’s time to cook the farro. If you haven’t cooked it yet, follow the instructions on the package. Usually, you’ll need to simmer it in water until it’s soft but still has a little chew. That chewy texture makes the salad even better! Once it’s cooked, let it cool for a few minutes before mixing.
Preparing the Edamame:
If you’re using frozen edamame, go ahead and warm them slightly. You can use a little warm water or microwave them for just a few seconds. You don’t need to cook them again just take the chill off so they mix better with the rest of the ingredients.
Assembling the Salad:
Grab a large salad bowl this one’s going to be colorful! Add your cooled farro, roasted sweet potato cubes, chopped cabbage, peeled carrots, red beans, edamame, and roasted cashews to the bowl. It’s going to look like a rainbow already! Gently toss everything together so it’s evenly mixed.
Making the Dressing:
In a small bowl, it’s time to whisk together the dressing. Add the tahini, soy sauce, rice wine vinegar, sesame oil, and lime juice. Slowly stir in a little water at a time until the dressing is smooth and pourable, but not too runny. This creamy dressing is what brings all the flavors together it’s nutty, tangy, and super tasty!
Mixing It All Together:
Pour your dressing over the salad. Don’t be shy get it all in there! Then use a big spoon to mix everything really well, making sure the dressing coats every bite. The creamy sauce will stick to the farro and veggies, giving each mouthful a rich flavor.
Final Touch – Fresh Herbs:
Finish by sprinkling some fresh coriander (or cilantro) on top. This adds a pop of green and a fresh, herby taste that really lifts the whole salad.
🧰 Necessary Tools
- Large salad bowl
- Cutting board and knife
- Julienne peeler (or regular peeler)
- Small bowl for dressing
- Air fryer or oven (for sweet potato, if not already cooked)
- Measuring spoons
🥗 Rainbow Salad Recipe; Colorful, Crunchy, and Crazy Good!
Cuisine: Asian, American, Mediterranean, PersianDifficulty: Easy4
servings15
minutes15
minutes30
minutesIngredients
2 cups cooked farro
1 sweet potato, chopped and baked (or air-fried!)
A handful of purple cabbage, chopped
1/4 can red beans
1–2 carrots (peeled into strips)
~100g frozen edamame (thawed)
~50g roasted cashews
A few sprigs of fresh coriander (also called cilantro)
For the dressing:
3 tablespoons tahini
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
Juice of 1/4 lime
A few tablespoons of water (if needed to thin it out)
Directions
- Chop the cabbage into small, bite-sized pieces.
- Peel the carrots into long, thin strips using a julienne or regular peeler.
- Cook the sweet potato (if it’s not already done). I like roasting mine in the air fryer until it’s golden and soft. Let it cool a bit before adding.
- Cook the farro if you haven’t done so yet. You want it soft but still a little chewy.
- Warm the edamame slightly if frozen just to take the chill off.
- Add everything to a big salad bowl: farro, sweet potato, cabbage, red beans, carrots, edamame, and cashews.
- In a small bowl, mix the dressing: tahini, soy sauce, rice wine vinegar, sesame oil, lime juice, and water (add water slowly to get the right texture).
- Pour the dressing over the salad and mix everything really well.
- Top with fresh coriander and serve!
Notes
- Don’t overcook the farro it should be soft but a little chewy.
- If you use leftover sweet potatoes, make sure they’re not mushy or soggy.
- When adding water to the dressing, go slow! You want it creamy, not runny.
- Let hot ingredients (like roasted sweet potato) cool before mixing, or it might wilt the cabbage and make it soggy.
🍽️ Serving Suggestions
- Serve it cold or at room temperature.
- Add a side of fruit or toast for a complete meal.
- Want extra protein? Add tofu, grilled chicken, or a boiled egg.
- Pack it in lunchboxes for school or work!
🤩 Fun Fact
Did you know that purple cabbage gets its bright color from anthocyanins? These are natural chemicals that are good for your heart and brain. So yep eating color really is good for you!
🥄 Conclusion
This Rainbow Salad is a party in a bowl! 🎉 It’s crunchy, colorful, and super satisfying. It’s also fun to make and full of good-for-you ingredients. Whether you’re trying to eat more plants, prep meals for the week, or just want something tasty this salad hits the spot. I hope you love it as much as I do! 💚
