Vegan Rainbow Crunch Salad Recipe – Colorful & Nutritious
This Rainbow Crunch Salad is as vibrant as it is delicious, with a variety of colorful, fresh vegetables and a creamy sunflower butter dressing. Packed with crunchy cabbage, sweet carrots, and crisp bell peppers, it’s a feast for both the eyes and taste buds. This salad is perfect as a light meal, side dish, or for meal prep, and it’s vegan, gluten-free, and full of nutrients.
The creamy sunflower butter dressing adds a nutty, tangy flavor that perfectly complements the fresh veggies, making each bite irresistible!
Why You’ll Love Rainbow Crunch Salad
- Burst of Colors: A visually appealing salad with a mix of vibrant veggies.
- Healthy and Nutritious: Loaded with fiber, vitamins, and healthy fats.
- Great Texture: Crunchy veggies combined with a creamy dressing.
- Vegan and Allergy-Friendly: Sunflower butter is nut-free, making it safe for most dietary needs.
- Perfect for Meal Prep: Stays fresh and crisp, ideal for making ahead.
What You Need to Make Rainbow Crunch Salad
For specific ingredient quantities, see the recipe card below.
- Dressing Ingredients: Unsweetened sunflower butter, rice vinegar, maple syrup, lime juice, dried ginger, and sea salt.
- Salad Ingredients: Green cabbage, red cabbage, shredded carrot, red bell peppers, sugar snap peas, scallions, raw sunflower seeds, and cilantro.
How to Make Rainbow Crunch Salad
- Make the Dressing
In a small bowl, whisk together the sunflower butter, rice vinegar, maple syrup, lime juice, dried ginger, and sea salt until smooth. Set aside. - Combine the Salad Ingredients
In a large mixing bowl, add the green cabbage, red cabbage, shredded carrot, red bell peppers, sugar snap peas, scallions, sunflower seeds, and cilantro. Toss to mix well. - Add the Dressing
Pour the dressing over the salad ingredients and toss until everything is evenly coated with the dressing. - Serve and Garnish
Garnish with extra sunflower seeds, scallions, and cilantro if desired. Serve immediately or refrigerate until ready to enjoy.
Commonly Asked Questions
Can I use a different nut or seed butter?
Yes! Almond or cashew butter can be used in place of sunflower butter, though they will give a slightly different flavor.
How long will this salad keep?
Store in an airtight container in the refrigerator for up to 2 days. The salad may soften slightly, but it will still taste fresh.
Can I add protein to make it a full meal?
Absolutely! Try adding grilled tofu, tempeh, or chickpeas for extra protein.
Is there a substitute for rice vinegar?
Apple cider vinegar or white vinegar can work as substitutes, but they will slightly alter the flavor.
What other veggies can I add?
Feel free to add sliced cucumbers, radishes, or shredded purple carrots for extra crunch and color.
Vegan Rainbow Crunch Salad Recipe – Colorful & Nutritious
Ingredients
- 1/4 cup unsweetened sunflower butter
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- Juice of 1 lime
- 1/4 teaspoon dried ginger
- 1/4 teaspoon sea salt
- 2 cups 150 g green cabbage, thinly sliced
- 2 cups 170 gred cabbage, thinly sliced
- 1 1/2 cups 120 g shredded carrot
- 2 red bell peppers thinly sliced
- 1 cup 90 g thinly sliced sugar snap peas
- 3 scallions green and white parts thinly sliced
- 1/4 cup 40 g raw sunflower seeds
- 1 tablespoons chopped cilantro
Instructions
- In a bowl whisk together the sunflower butter, rice vinegar, maple syrup, lime juice, ginger and sea salt. Set aside.
- In a large bowl combine the green and red cabbage, carrot, pepper, peas, scallions, sunflower seeds and cilantro. Toss to combine. Add the dressing and toss until everything is coated.
- Garnish with more sunflower seeds, scallions and cilantro, if desired.