Easy Rainbow Salad

This crunchy and simple rainbow salad is dairy free, gluten free, and perfect for a light meal or as a side, it’s healthy, delicious, and packed with nutrients!

bowl of colourful vegetables including cabbage, cucumber, carrots, and tomatoes

Easy Rainbow Salad


This tasty and simple rainbow salad is so easy to make and perfect for a light meal, a side dish, and to bring to a gathering. It’s crunchy and fresh, loaded with texture and flavour, and is gorgeous as it’s bursting with color. 

The salad actually only contains a handful of common ingredients aside from the dressing which is very easy to whip up as well! You can enjoy this delicious refreshing salad on it’s own or amp it up with grilled chicken breast or baked salmon.

rainbow salad in a large white bowl drizzled with tahini balsamic dressing

Rainbow Salad Ingredients

To make this rainbow salad I literally considered the actual colours of the rainbow. I remember as a kid learning the acronym ROY-G-BIV to remember the colours – red, orange, yellow, green, blue, indigo, and violet. Here you’ll see every colour represented in the ingredients!

  • Red cherry tomatoes 
  • Carrot
  • Yellow cherry tomatoes
  • Green onion
  • Cucumber
  • Mint
  • Pistachios (or slivered almonds)
  • Blueberries
  • Red onion (pickled is extra delicious)
  • Red cabbage

Creamy Balsamic Salad Dressing


The dressing for this colourful salad is incredibly simple but pairs perfectly with the rest of the ingredients. It’s tangy, creamy, and slightly sweet.

Here’s what you’ll need:

  • Balsamic vinegar
  • Olive oil
  • Pure maple syrup
  • Tahini
  • Water
  • Salt
  • Pepper

I love how subtle the tahini is but it adds a perfect touch of creaminess and blends wonderfully with the balsamic and the maple syrup.

Rainbow Salad Nutrition


There’s not a single thing that isn’t healthy about this colourful salad. It’s packed with nutrients including vitamins, minerals, fibre, and healthy fats. Here’s just some of what you’ll find in this tasty salad:

  • Vitamin C – and lots of it!
  • Vitamin K, A, and E
  • B Vitamins 
  • Manganese, magnesium, iron, and selenium
  • Omega fatty acids
  • Fibre
  • Protein

rainbow salad in a large white bowl

How to Make The Salad


To make this salad you only need to follow a few simple steps: 

1. Shred the cabbage and carrots, and dice/slice the cucumber, red onion, mint, tomatoes, and onion. 

2. Add all of the vegetables, blueberries, mint, and pistachios to a large bowl. 

3. In another bowl (or small/individual blender) add the dressing ingredients and whisk/blend until completely smooth (you can also use an immersion hand blender).

pouring dressing into a bowl of rainbow salad

4. Drizzle the dressing over the salad ingredients and toss well to combine. 

5. Serve immediately or chill and serve a couple hours later. 

This crunchy, vibrant salad really is a show-stopper. It makes the perfect accompaniment to any meal and also serves a crowd well! 


Have toy ever made a rainbow salad? Tell me about it in the comments and bve sure to pin the photo below the recipe to save this post for later!

bowl of colourful vegetables including cabbage, cucumber, carrots, and tomatoes

Easy Rainbow Salad

Yield: Serves 4
Prep Time: 10 minutes
Total Time: 10 minutes

This vibrant and colorful salad is packed with nutrients, easy to make, gluten free, and vegan. Perfect on it's on, as a side, or for a crowd!


  • 1 cup shredded red cabbage
  • 1 cup sliced cherry tomatoes (red and yellow)
  • 1 cup shredded carrot
  • 1 cup sliced cucumber
  • 1/4 cup blueberries
  • 1 green onion, diced
  • 1/4 cup sliced red onion (pickled is extra delicious!)
  • 1/4 cup (loosely packed) chopped fresh mint
  • 2 tablespoons chopped pistachios (or slivered almonds)

Creamy Balsamic Dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 3 tablespoons tahini
  • 2 tablespoons water
  • 1/4 tsp salt
  • ⅛ tsp black pepper


  1. Add all of the ingredients for the salad to a large bowl.
  2. In another bowl (or using a small food processor like I did), whisk/blend together the dressing ingredients until smooth.
  3. Drizzle dressing over the salad and toss (immediately before serving).
  4. Enjoy!

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Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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