Rainbow Crunch Salad with Maple Mustard Dressing

Rainbow Crunch Salad with Maple Mustard Dressing

This dairy-free salad is as beautiful as it is nourishing, with a full spectrum of colorful vegetables. Each color brings different antioxidants and phytonutrients.

Salad Ingredients

• 2 cups shredded red cabbage
• 2 large carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup shelled edamame (thawed)
• 1/2 cup purple cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/3 cup toasted almonds or sunflower seeds

Maple Mustard Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• Freshly ground black pepper

Instructions

1. Arrange all salad ingredients in a large bowl or on a platter in colorful sections.
2. In a small jar, combine all dressing ingredients. Shake vigorously until emulsified.
3. Drizzle dressing over the salad just before serving, or serve on the side.
4. Toss and enjoy.

Serves 4–6. Best assembled fresh, but components can be prepped ahead.