Rainbow Salad - Oil-free vegan salad recipe

This yummy rainbow salad is as nutritious as it is colorful!

Rainbow Salad - Oil-free vegan salad recipe

Packed with kale, red cabbage, bell pepper, cucumber, tomatoes, beets, carrots, green beans, and corn, this rainbow salad recipe is vegan, oil-free, gluten-free and loaded with fresh, juicy flavor.

Rainbow Salad - Oil-free vegan salad recipe

Rainbow Salad – Oil-Free Vegan Salad Recipe

Yield: 2

Rainbow Salad – Oil-Free Vegan Salad Recipe

Ingredients

  • 1/3 bunch kale (about 3 large leaves)
  • 2 teaspoons apple cider vinegar
  • 1/2 cup red cabbage, chopped
  • 1 (3-inch) piece cucumber, diced
  • 1/4 medium green bell pepper, diced
  • 8 grape tomatoes, halved or quartered
  • 1/2 medium carrot, diced or grated
  • 1 large or 2 small cooked beets, diced
  • 1/3 can green beans, drained and rinsed
  • 1/3 can corn, drained and rinsed
  • 1/4 teaspoon dry basil, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 2 tablespoons apple cider vinegar

Instructions

  1. Tear the kale leaves into bite-sized pieces and place in a large bowl. Rinse well and drain.
  2. Add 2 teaspoons apple cider vinegar and massage the kale leaves 30 seconds until slightly softened; they will look like smaller.
  3. Add the rest of the vegetables and season with dry basil, salt, and black pepper.
  4. Finish with 2 tablespoons apple cider vinegar.
  5. Toss well and serve.
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