Rainbow Crunch Salad Bowl with Lemon Herb Dressing | Easy Vegan Lunch Idea

Rainbow Crunch Salad Bowl with Lemon Herb Dressing | Easy Vegan Lunch Idea

Rainbow Crunch Salad Bowl with Lemon Herb Dressing Recipe

This Rainbow Crunch Salad Bowl is a bright, fresh mix of red cabbage, broccoli, carrots, bell peppers, tomatoes and tender greens with a simple lemon herb dressing. It is crisp, colorful and easy to serve as a snack plate, light lunch or side salad when you want something fresh with plenty of texture.

Servings: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes

Ingredients

For the Salad Bowl

• 2 cups (140 g.) shredded red cabbage

• 1 ½ cups (135 g.) small broccoli florets

• 2 medium carrots, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 2 medium tomatoes, sliced into rounds

• 2 cups (45 g.) tender greens, such as mâche, baby spinach or mixed baby greens

• 2 tbsp. (8 g.) chopped fresh parsley or basil, optional

For the Lemon Herb Dressing

• 3 tbsp. (45 ml.) fresh lemon juice

• 2 tbsp. (30 ml.) extra-virgin olive oil

• 1 tsp. (5 ml.) maple syrup

• ½ tsp. Dijon mustard

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

For Serving

• Lemon wedges

• Extra freshly ground black pepper

• Pumpkin seeds or sunflower seeds, optional

Directions

1. Arrange the shredded red cabbage on one side of a large shallow bowl or platter.

2. Add the broccoli florets beside the cabbage, keeping them in a loose section so the green color stays visible.

3. Add the sliced carrots, red bell pepper, yellow bell pepper and tomato rounds in separate sections around the bowl.

4. Tuck the tender greens between the vegetables and scatter the chopped parsley or basil over the top, if using.

5. In a small bowl, whisk together the lemon juice, olive oil, maple syrup, Dijon mustard, salt and black pepper.

6. Drizzle the dressing lightly over the vegetables just before serving, or serve it on the side for dipping.

7. Finish with lemon wedges, extra black pepper and pumpkin seeds or sunflower seeds, if desired.

Make It Yours

• For a more filling lunch bowl, add 1 cup (185 g.) cooked quinoa, brown rice or farro underneath the vegetables.

• For extra protein, add 1 can (15 oz. / 425 g.) chickpeas, drained and rinsed, or serve with hummus on the side.

• For a creamier dressing, whisk in 1 tbsp. (15 g.) tahini or plain unsweetened plant-based yogurt. For more crunch, add sliced cucumber, radishes, snap peas or toasted seeds.

Kitchen Notes

• Slice the carrots and peppers thinly so the bowl is easy to eat and still looks abundant. The broccoli can be served raw for crunch, or quickly blanched for 1 minute and cooled if you prefer a softer texture.

• Arrange the vegetables in sections before dressing. This keeps the colors distinct and gives the bowl the same rainbow look as the photo.

• If making this ahead, store the dressing separately and add the tomatoes shortly before serving so the vegetables stay crisp.

Pairs Well With

Serve this bowl with hummus, white bean dip, toasted pita, avocado toast, lentil soup, black bean soup, baked sweet potatoes or a simple grain bowl.