Rainbow Salad With Peanut And Ginger Dressing – Food Pharmacy

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Rainbow Salad With Peanut And Ginger Dressing

This very delicious rainbow salad is served with a peanut ginger dressing. If you happen to be just a tad hungry then please continue through the next two paragraphs. But WARNING to those of you who are on the verge of starving – it’s probably wisest to jump straight down to the recipe.

We always try to keep a rainbow in mind when we construct a meal. Rainbow? Well, when you eat fruit and vegetables, you should always mix at least three colors. The color of all fruits and vegetables contains antioxidants in the form of phytochemicals. And these phytochemicals act as the plants’ immune system and are super important for its survival, they protect the plants from UV radiation and against various attacks such as viruses, bacteria and pollutants. In addition they have strong antioxidant properties.

Different colors contain different kinds of phytochemical and each of them have different positive effects on our health. Hence why it is wise to combine many different colors. Let’s say you only eat green vegetables for a whole day. Yes, then you only get that kind of phytochemicals. But if you eat from a larger part of the color palette, you get different kinds of phytochemicals (which when combined also happen to strengthen each other).

End of lesson. Now it’s rainbow salad with peanut ginger dressing time! This salad comes together in a flash and the peanut dressing makes the recipe a real keeper!


Rainbow Salad With Peanut Ginger Dressing

  • By : Food Pharmacy
  • Servings : 1 large bowl 1x



1/4 head of red cabbage

1 red bell pepper

1 yellow bell pepper

70 grams of mixed salad

1 carrot

1/3 cup white quinoa


1/2 cup natural peanut butter

2 tbsp tamari

1 teaspoon apple cider vinegar

1/2 tbsp grated fresh ginger

1 teaspoon honey

1/2 teaspoon chili flakes

1/2 cup lukewarm water

For serving

1/2 lime, juiced, the zest it good too

1 handful of peanuts


Boil the quinoa according to the instructions on the packaging, let it cool slightly. Put the ingredients for the dressing in a bowl, and whisk until combined. Grate or julienne the carrot. Shred the red cabbage into thing strips. Slice the peppers. Mix everything with the green leaves in a salad bowl and drizzle with the dressing. Give it a stir then top it with a squeeze of lime and some peanuts.

Three more salads from FP:

Apple “Tuna” Salad (without the tuna)

Pistachio and Melon Salad

Kale Salad With Lentils, Carrot Hummus And Smoked Tofu




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