Vegan Rainbow Salad (TM5)

Vegan Rainbow Salad (TM5)

No ratings

Prep. 10min

Total 25min

4 portions

Ingredients

red onions halved vertically
100 g
cucumber unpeeled, ends removed, halved lengthways (approx. 400 g)
1
red radishes
200 g
yellow pepper cut in wedges that fit through feeder
1
carrots
200 g
plum tomatoes
200 g
tinned pineapple slices drained, reserving 60 g juice
140 g
freshly squeezed lime juice
30 g
toasted sesame oil
30 g
fresh chilli thinly sliced
1
fine sea salt
1 tsp
toasted sesame seeds
2 Tbsp
peanuts, roasted, salted
2 Tbsp
fresh mint leaves (optional)
10 g
fresh coriander leaves (optional)
10 g
red chilli (optional) finely sliced, for garnishing
1

Difficulty

easy

Nutrition per 1 portion

Sodium 646.3 mg

Protein 5.1 g

Calories 973.2 kJ / 232.6 kcal

Fat 12.6 g

Fiber 5.7 g

Saturated fat 1.7 g

Carbohydrates 29.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Slicing and Grating (TM5) 44 Recipes
UK and Ireland

You might also like...

Jersey Royal Potato Salad

40min

Broccoli and Cauliflower Salad (Surówka brokułowo-kalafiorowa)

5min

Dauphinoise Potatoes

50min

Crispy Smashed Jersey Royals with Salsa Verde

1 h 15min

Pilau Rice

30min

Creamy Mushrooms

35min

Cauliflower "Couscous" Salad

10min

Carrot and Swede Mash

20min

Steamed Broccoli Mash

35min

Coriander Chutney

5min

Creamy Leeks

25min

Kashmiri Rice

30min

Show all

Show all