Why You’ll Love This Rainbow Veggie Salad

• It’s a total feast for the eyes. Honestly, half the joy of this salad is just looking at it. The layers of red, orange, yellow, green, and purple are so visually striking that it instantly lifts your mood and makes any meal feel special.
• The textures are an absolute party in your mouth. You get the juicy crunch of bell peppers, the crisp snap of radishes, the creamy softness of avocado, and the little pops of sweet corn—all in one glorious forkful. It’s never, ever boring.
• It’s incredibly versatile and forgiving. Don’t have a yellow bell pepper? Use a handful of cherry tomatoes. Not a fan of radishes? Thinly sliced cucumber works beautifully. This recipe is a fantastic template for using whatever vibrant veggies you have on hand.
• It actually gets better as it sits. Unlike delicate green salads that wilt under dressing, the sturdy veggies in this salad soak up the zesty lime vinaigrette beautifully, becoming more flavorful and marinated the longer it rests—perfect for making ahead.

Ingredients & Tools

• 1 large carrot, julienned or coarsely grated
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup red cabbage, very thinly sliced
• 1/2 English cucumber, halved lengthwise and sliced
• 4-5 radishes, very thinly sliced
• 1 ripe but firm avocado, diced
• 1/2 cup sweet corn (fresh cooked or thawed frozen)
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro or parsley leaves, roughly chopped
• 1/3 cup extra virgin olive oil
• Juice of 2 limes (about 1/4 cup)
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and freshly ground black pepper to taste

Tools: A sharp chef’s knife, a large mixing bowl, a small jar or whisk for the dressing.

The key here is freshness and color. You’ll notice there’s no lettuce base—this salad is all about letting the vegetables themselves be the stars. Using a really good, fruity extra virgin olive oil in the dressing makes a world of difference, as it’s not just a lubricant but a core flavor component.

Serves: 4 as a main, 6 as a side | Prep Time: 25 minutes | Cook Time: 0 minutes | Total Time: 25 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

• Uniformity is your friend. Try to slice all your veggies to a similar thickness. This isn’t about perfection, but it ensures every bite has a bit of everything and makes the salad easier to eat. A mandoline can be a huge help for the cabbage and radishes if you have one.
• Don’t skip the red onion soak. If you’re sensitive to the sharp bite of raw red onion, a quick soak in ice water for 5-10 minutes after chopping will mellow it out significantly. It’s a tiny step with a big payoff.
• Wait to add the avocado. To prevent it from turning brown and mushy, dice the avocado and add it right at the end, just before serving. A little squeeze of lime juice over the diced avocado before adding it to the bowl also helps it stay bright green.
• Taste your dressing! The balance of oil, acid, and sweetness can vary based on your limes and personal preference. Always give the dressing a quick taste on a leaf of cilantro or a piece of pepper and adjust the salt, pepper, or honey until it sings.

How to Make Rainbow Veggie Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Shrimp — The bright, zesty salad cuts through the richness of simply grilled protein perfectly, making for a complete and balanced meal.
• Quinoa or Farro Salad — For a powerhouse grain bowl, serve this veggie salad alongside or even mixed into a bed of fluffy, herbaceous grains for extra substance.
• Creamy Tomato Soup — The cool, crisp crunch of the salad provides a fantastic textural contrast to a warm, smooth, and comforting soup.

Drinks

• A Crisp Sauvignon Blanc or Pinot Grigio — The high acidity and citrus notes in these wines mirror the lime in the dressing and cleanse the palate between bites.
• Sparkling Water with Lime — A non-alcoholic option that enhances the salad’s freshness without adding any competing sweetness.
• Iced Green Tea with Mint — The slight bitterness and herbal notes of the tea complement the earthy and sweet vegetable flavors beautifully.

Something Sweet

• Lemon Sorbet — A light, palate-cleansing dessert that continues the bright, citrusy theme of the meal without feeling heavy.
• Fresh Berry Parfait — Layers of yogurt, granola, and mixed berries feel like a natural, healthy progression after such a vibrant salad.
• Almond Shortbread Cookies — A simple, buttery cookie is a lovely, understated way to end the meal, providing a contrast to the salad’s complexity.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. While a brief marinate is great, dressing the salad hours in advance (especially with the avocado added) will cause the vegetables to release water and become soggy. The crunch is part of the charm!
• Mistake: Cutting vegetables too thick. A chunky chop can make the salad difficult to eat and the flavors won’t meld as well. Aim for thin, bite-sized pieces for the best texture and forkability.
• Mistake: Skipping the acid balance in the dressing. If your dressing is too oily or too sharp, the whole salad will feel unbalanced. The honey and Dijon are crucial for rounding out the lime’s acidity and creating a harmonious flavor.
• Mistake: Overhandling the avocado. Once you add the avocado, be very gentle when tossing. Aggressive mixing will turn it into a green mush that coats everything else, rather than distinct creamy cubes.

Expert Tips

• Tip: Massage your cabbage. If you want the red cabbage to be a bit more tender and less sharp, sprinkle the shredded cabbage with a tiny pinch of salt and gently massage it with your hands for a minute before adding it to the bowl. You’ll notice it wilts slightly and becomes silkier.
• Tip: Toast your seeds. For an extra layer of nutty flavor and crunch, add a tablespoon or two of toasted pumpkin seeds or sunflower seeds. Just toast them in a dry pan over medium heat until they’re fragrant and lightly golden.
• Tip: Make it a meal-prep champion. You can prep all the vegetables (except the avocado and fresh herbs) and the dressing separately up to 2 days in advance. Store them in airtight containers in the fridge. Then, simply assemble when you’re ready to eat for a instant healthy meal.
• Tip: Add a protein punch. Transform this side into a main course by stirring in a can of rinsed chickpeas, black beans, or a cup of crumbled feta cheese or goat cheese right at the end.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s a great strategy! Prep all the vegetables (except the avocado and fresh herbs) and store them mixed together in an airtight container in the fridge for up to 2 days. Keep the dressing separate. When ready to serve, dice the avocado, chop the herbs, add them to the veggie mix, dress, and toss. This way, everything stays crisp and fresh. The salad will even hold well for a few hours after being dressed, though the avocado is best added at the last minute.

What’s the best way to julienne a carrot without a mandoline?
First, peel the carrot. Then, slice it into thin planks lengthwise. Stack a few planks on top of each other and slice them lengthwise again into thin matchsticks. It takes a little practice, but a sharp knife is key. If that feels fiddly, using the large holes on a box grater will give you a similar shredded texture that works perfectly well in this salad.

I’m not a fan of cilantro. What can I use instead?
No problem at all! Cilantro can be divisive. Fresh flat-leaf parsley is a fantastic, neutral substitute. Alternatively, fresh basil would add a lovely sweet aroma, or even a bit of fresh mint for a surprising, cooling twist. You could also just leave the herbs out entirely—the salad will still be delicious with the zesty dressing carrying the flavor.

How can I make this salad more filling as a main course?
This salad is a perfect base for bulking up. As mentioned, beans or chickpeas are an easy addition. For a heartier meal, add a cup of cooked quinoa, farro, or couscous. Grilled chicken, shrimp, flaked salmon, or even hard-boiled eggs are excellent protein sources that pair wonderfully with the bright flavors. A little crumbled cheese like feta or goat cheese also adds richness.

My salad became watery after sitting. What happened?
This usually happens if the salad was dressed too far in advance, or if the vegetables (particularly the cucumber) weren’t dried thoroughly after washing. The salt in the dressing draws out the natural water content from the veggies over time. To prevent this, always dress close to serving time and ensure your veggies are pat dry. You can also remove the watery seeds from the cucumber before slicing to help a lot.