Rainbow Vegetable Salad

The highlight of the salad is that the vegetables are arranged on the plate in accordance with the color spectrum of the rainbow. It looks beautiful, improves mood and appetite! These salads go well with meat dishes.

Ingredients for the salad:

medium sized tomatoes – 2 pcs.

Korean carrots – 3 tbsp. 

canned corn – 4 tbsp. 

onions – quarter head

red cabbage – 70 g

salt to taste

Ingredients for dressing:

olive oil – 1 tbsp 

apple cider vinegar – 1 tsp

Cooking method:

Rinse the cabbage, herbs and tomatoes well, peel the onions.

Cut the tomatoes into slices and finely chop the cabbage and onions.

Arrange the vegetables in sections on a platter – tomatoes, Korean carrots, canned corn, greens, onions and cabbage.

Combine olive oil and apple cider vinegar. Pour the dressing over the vegetables and lightly salt.

Stir the salad before eating and enjoy the flavor of summer. By the way, nutritionists and nutritionists recommend more often arranging a “rainbow” on a plate in order to provide the body with phytonutrients, which are found in abundance in colored vegetables and fruits. 

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