This salad is such a breeze and so much fun to make! It looks like a rainbow in a bowl and tastes equally delightful and fresh. It can make a complete healthy meal in its own right, be it lunch or dinner. The extensive variety of ingredients and colour make it ever so pleasing to the eye. The fact that the creamy dressing sits on top, means that crispness is fully retained till the moment this salad is served. From a nutritional point of view, you literally are eating the rainbow!
10 Layer Super Food Rainbow Salad
1 small head of Iceberg lettuce, finely chopped
2 carrots, peeled and grated
1 parsnip, peeled and grated*
1/2 a small head of purple cabbage, finely chopped
2 stalks of celery, finely chopped
1 orange bell pepper, finely chopped
1 tin of chickpeas, drained and rinsed
1 packet of frozen edamame, steamed and shelled
200g cherry tomatoes, halved
115g homemade or store bought mayonnaise
160g plant based yogurt ( we used soy yogurt)
1tbsp rice vinegar or other vinegar
1tbsp maple syrup
1tsp onion powder
For Topings (optional)
1/4 of a cup grated plant based cheese
A pinch of finely chopped parsley
🥗 Start by streaming and shelling the edamame, rinsing the chickpeas and chopping all the other ingredients, while keeping them separate for layering.
🥗 Blend all the dressing ingredients in a food processor, or whisk vigorously, until creamy and set aside.
🥗 Layer all your ingredients in a large glass bowl, alternating colours for effect. Dollop the creamy dressing over the top and smooth it out. If using, sprinkle the vegan cheese around the rim and the parsley in the centre. Place in the fridge until serving.
This is a very versatile dish, where one can play endlessly with mixing and matching ingredients and colours.
*Parsnips are wonderful eaten raw in salads, as they lend a delicate taste, while boosting nutritional value at the same time.