15-Minute Raw Rainbow Salad
Vibrant raw vegetable salad combining earthy beetroot and spinach with crisp red cabbage, carrots, and radishes, topped with crunchy almonds, sunflower seeds, and coconut. Dressed in a tangy apple cider vinegar and honey dressing with bright lemon and whole grain mustard. A fresh, nutrient-dense salad perfect for lunch, meal prep, or as a light side. The combination of raw vegetables and seeds delivers natural sweetness, crunch, and a healthful vegetable-forward base without cooking.
Ingredients
- 2 ½ cup beetroot, raw, peeled, or shredded
- 2 cup fresh baby spinach, unwashed
- 1 cup red cabbage, shredded or sliced
- 1 cup carrot, shredded or sliced
- 1 bunch radish, whole or sliced
- ½ cup celery, sliced or chopped
- 1 cup almonds, raw or roasted
- ½ cup sunflower seeds, raw or roasted
- ½ cup coconut shavings, unsweetened
- 3 tablespoon olive oil, extra-virgin
- 1 teaspoon apple cider vinegar
- 3 teaspoon honey
- 1 whole lemon, juiced
- 1 teaspoon whole grain mustard
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Wash all fresh produce thoroughly.
- 2
Combine beetroot, spinach, red cabbage, carrot, radish, and celery in a large bowl.
- 3
Add almonds, sunflower seeds, and coconut shavings.
- 4
Whisk together olive oil, apple cider vinegar, honey, lemon juice, whole grain mustard, salt, and pepper in a small bowl until combined.
- 5
Pour dressing over salad and toss to coat evenly.
Tips
Shred beetroot just before serving or dress separately to prevent color bleeding onto other vegetables.
Make the dressing up to 3 days ahead; toss salad only when ready to eat to maintain crispness.
Good to Know
Store undressed in an airtight container up to 3 days. Keep dressing separate; refrigerate up to 5 days. Dress only when ready to serve.
Wash and chop vegetables up to 2 days ahead; store in separate airtight containers. Make dressing up to 5 days ahead. Assemble and dress just before serving.
Serve immediately after dressing to preserve vegetable crispness. Works as a side to grilled chicken, fish, or grain bowls, or as a standalone light lunch.
Common Mistakes
Do not dress the salad until serving to avoid soggy, wilted vegetables.
Do not shred or grate beetroot far in advance without dressing to prevent color transfer.
Do not skip washing spinach and radishes to avoid grit or sand.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead for meal prep?
Yes. Prepare vegetables separately and store in airtight containers up to 2 days. Make dressing separately; store up to 5 days. Combine and dress only when ready to eat to maintain crispness.
What if I don't have apple cider vinegar?
Substitute with balsamic, red wine, or lemon vinegar at the same ratio. Balsamic will add deeper, sweeter notes; lemon vinegar will brighten the salad similarly.
How long can I keep the dressing?
Store in a sealed jar in the refrigerator up to 5 days. The mustard acts as an emulsifier. Shake well before each use.