Rainbow Veggie Salad

Rainbow Veggie Salad IMAGE Author: Canadian Living Credits: Rainbow Veggie Salad IMAGE

Simply dressed with oil, vinegar and honey, this crunchy veggie-packed salad is easy to assemble. Shredding the vegetables ensures you get a little bit of everything in each bite. 

  • Portion size 2 servings
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon liquid honey
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup thinly sliced red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1/2 cup bite-size broccoli floret
  • 2 tablespoons unsalted roasted sunflower seeds

Method

In bowl, stir together oil, vinegar, honey, salt and pepper until blended.

Add cabbage, carrot, zucchini, broccoli and sunflower seeds; toss to coat. Let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 32 mg
  • Sugars 6 g
  • Protein 3 g
  • Calories 143.0
  • Total fat 11 g
  • Potassium 378 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rainbow Veggie Salad

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