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Rainbow Salad

Prep Time 15 minutes

Cooking Time 15 minutes

Yields 6 servings


  • 6 ounces dry brown rice or soba noodles

  • 2 cups red cabbage, shredded

  • 1/2 cup of carrots, cut into matchsticks

  • 1/2 cup of radish, cut into matchsticks

  • 1/2 cup of sugar snap peas, cut diagonally into chunks

  • 1 red bell pepper, finely sliced

  • 3 scallions, sliced

  • ½ bunch cilantro, chopped

  • 1 tablespoon jalapeño, finely chopped (optional)

  • 1 package of organic firm tofu (optional)

  • 1 can of black beans, drained

Peanut Sauce

  • 3 thin slices ginger-cut across the grain, about the size of a quarter.

  • 2 cloves of garlic

  • ¼ cup natural organic unsweetened peanut butter

  • ¼ cup fresh orange juice (roughly ½ an orange)

  • 3 tablespoon fresh lime juice ( 1 lime)

  • 2 tablespoons soy sauce

  • 3 tablespoons maple syrup

  • 3 tablespoons toasted sesame oil

  • ½ –1 teaspoon cayenne pepper

  • 1/4 cup of sesame seeds

  • 1/4 cup of roasted peanuts


  • Cook noodles according to directions on package. Drain and run under cold water.

  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.

  • Place shredded veggies, bell pepper, scallions, cilantro, jalapeño, beans and tofu into a large serving bowl and toss all ingredients together.

  • Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

  • Add sesame seeds and peanuts, and add chili flakes (optional).

  • This salad can be refrigerated for 3-5days. It's a great pot-luck meal to bring and enjoy with others.

  • Enjoy


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