Best 2 Shredded Rainbow Salad Recipes

Indulge in the vibrant and refreshing Shredded Rainbow Salad, a culinary masterpiece that tantalizes your taste buds with a symphony of colors and flavors. This delightful salad features a harmonious blend of crisp shredded vegetables, each contributing its unique texture and nutritional value. From the earthy sweetness of carrots to the refreshing crunch of cucumbers, the zesty tang of radishes to the delicate bitterness of arugula, every bite is a delightful adventure. Dressed in a light and tangy vinaigrette, this salad strikes a perfect balance between tangy and sweet, making it an ideal accompaniment to grilled meats, fish, or as a standalone lunch option. The vibrant colors of the vegetables not only add visual appeal but also pack a powerful punch of antioxidants and essential vitamins, making this salad a feast for both the eyes and the body.

Let's cook with our recipes!

SHREDDED VEGGIE SALAD

Shredded Veggie Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine or 1 small head iceberg lettuce, shredded
1 medium beefsteak tomato, halved then very thinly sliced
1 small green bell pepper, very thinly sliced
1/2 medium onion, very thinly sliced
1/4 cup hot pepper rings or pepperoncini, drained and chopped
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt
Pepper

Steps:

Mix salad and dress with vinegar, oil, salt, and pepper.

SHREDDED RAINBOW SALAD

Shredded Rainbow Salad image

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

2 raw medium beets (any color), trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnut halves, roughly bashed
2 handfuls fresh curly parsley or mint, chopped
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper
Worcestershire sauce
Hot sauce

Steps:

Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

Tips:

Use a variety of colors and textures. This will make your salad more visually appealing and interesting to eat. Some good options include shredded carrots, red cabbage, bell peppers, broccoli florets, and snap peas.

Don't overdress the salad. A light dressing will help to enhance the flavors of the vegetables without overpowering them.

Add some protein. This will help to make the salad more filling and satisfying. Some good options include grilled chicken, shrimp, tofu, or beans.

Add some crunch. This will help to add texture and interest to the salad. Some good options include chopped nuts, seeds, or croutons.

Serve the salad immediately. This will help to prevent the vegetables from wilting.

Conclusion:

Rainbow salads are a beautiful and delicious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover vegetables. With a little creativity, you can make a rainbow salad that is sure to please everyone at your table.