Asian Rainbow Salad Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 15 mins
¼ of red cabbage shredded on mandoline or sliced with knife
1 Romaine lettuce sliced or leaf greens of your choice
¼ red onion sliced
1 red pepper Shepheard or Bell pepper
1 carrot julienne cut
6 radishes cut into quarters
1 cup of cherry tomatoes cut into halves
Avocado to garnish
Sesame seeds to garnish
Pansies or other edible flowers to garnish optional
¼ cup of lemon juice fresh squeezed
¼ cup sesame seed oil
1/3 maple syrup
1 tbsp tamari
½ tbsp fresh ginger grated
1 tsp garlic powder
Whisk all well in a bowl
1Mix cabbage with lettuce in a bowl.
2Add sliced onion, pepper and carrot and mix well again.
3Add reddish to the mix toss some more.
4Top with tomatoes.
5Add dressing before serving and top with sesame seeds, avocado, and pansies.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.