Crunchy Rainbow Salad with Sesame Dressing
A vibrant bowl of crisp raw vegetables tossed in a bright, nutty dressing. This no-cook dish comes together quickly, offering satisfying crunch and colorful appeal with every bite.
Story
This salad celebrates the natural sweetness and texture of peak-season produce. The combination of purple cabbage, sweet peppers, and crisp romaine creates a stunning visual palette, while a simple sesame vinaigrette adds depth without overwhelming the fresh flavors. Serve it as a light lunch or alongside grilled proteins.
Ingredients
purple cabbage
2 cups, finely shredded
red bell pepper
1 medium, cut into thin strips
yellow bell pepper
1 medium, cut into thin strips
romaine lettuce hearts
2 cups, torn into bite-sized pieces
cherry tomatoes
1 cup, halved
fresh cilantro
1/3 cup, roughly chopped
toasted sesame oil
1.5 tablespoons
unseasoned rice vinegar
2 tablespoons
fine sea salt
1/2 teaspoon
Instructions
1
Prep the vegetables
Shred the purple cabbage into fine ribbons. Core and slice the bell peppers into thin matchsticks. Tear the romaine into bite-sized pieces. Halve the cherry tomatoes and roughly chop the cilantro leaves.
2
Make the dressing
In a small bowl, whisk together the rice vinegar, toasted sesame oil, and sea salt until the mixture is well combined and slightly emulsified.
3
Toss and serve
Place all the prepared vegetables into a large serving bowl. Drizzle the dressing over the top and toss gently until everything is evenly coated. Serve immediately while the vegetables are still crisp.
