Vegan Rainbow Salad

Vegan Rainbow Salad

5.0 1 rating

Prep. 10 min

Total 25 min

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

Energy 973.2 kJ / 232.6 kcal

Fat 12.6 g

Fibre 5.7 g

Saturated Fat 1.7 g

Carbohydrates 29.1 g

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UK and Ireland

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