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Crunchy Rainbow Vegetable Salad

This Crunchy Rainbow Vegetable Salad is fresh, colourful and full of flavour, making it perfect for summer barbecues, picnics and garden lunches. It’s naturally vegan and packed with fibre, vitamins, and minerals, so it’s as nourishing as it is refreshing. The sweet and tangy dressing works well with the crisp vegetables, while the pumpkin seeds add extra texture and goodness. You can easily adapt it to your taste by adding garlic, chilli, other fresh herbs or extra toppings. Serve it as a side salad, or turn it into a more filling meal with crispy bacon, grilled chicken, fish, tofu, or beans.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • For the salad:
  • ½ small red cabbage
  • 1 medium carrot
  • ½ cucumber
  • 1 red onion
  • 1 Tbsp pumpkin seeds
  • 4 Tbsp chopped parsley
  • Lemon juice to taste
  • For the dressing:
  • 2 Tbsp olive oil
  • 3 Tbsp apple cider vinegar
  • 2 tsp date syrup
  • Salt and pepper
  • ½ red chilli finely chopped (optional)
  • 1 garlic clove minced (optional)

Method
 

  1. Using a vegetable peeler, slice the carrot and cucumber into thin ribbons, then cut these into long strips if needed.
  2. Finely shred the red cabbage and thinly slice the onion.
  3. Place all the vegetables into a large mixing bowl and add the pumpkin seeds.
  4. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, date syrup, salt, and pepper.
  5. Add the chilli and garlic if using, then taste and adjust the dressing to your liking.
  6. Pour the dressing over the salad and toss well to combine.
  7. Leave the salad to rest for about an hour before serving so the flavours can develop.
  8. Stir through the chopped parsley and squeeze a little lemon juice over it just before serving.