Tired of the same old boring salads? Brighten up your plate and your palate with this stunning Rainbow Salad with Fennel! It’s a feast for the eyes with its vibrant colors and a delight to eat, thanks to the satisfying crunch of fresh veggies and the unique, subtle anise flavor of fennel. This recipe is incredibly simple, budget-friendly, and comes together in minutes for a perfect light lunch or a show-stopping side dish.
Ingredients
• For the Salad
• 1 medium carrot, grated (about 1/2 cup / 60g)
• 1 medium red bell pepper, thinly sliced
• 2 cups / 180g shredded red cabbage
• 1 medium fennel bulb, for garnish
• For the Creamy Honey Dressing
• 2 tbsp plus 2 tsp / 40ml vegan mayonnaise
• 3 tsp / 15ml honey
Instructions
1. Prepare the Vegetables: Wash and dry the carrot and red bell pepper. Grate the carrot and thinly slice the red pepper.
2. Combine the Salad Base: In a large bowl, combine the grated carrot, sliced red pepper, and shredded red cabbage. Mix well.
3. Make the Dressing: In a small bowl, whisk together the vegan mayonnaise and honey until smooth and well combined.
4. Toss the Salad: Pour the dressing over the vegetable mixture and toss gently until everything is evenly coated.
5. Prepare the Garnish: Rinse the fennel bulb and pat it dry. Trim off the stalks and the base. Cut the bulb into quarters, remove the tough inner core, and slice it very thinly.
6. Serve: Garnish the salad generously with the fresh, crisp fennel slices and serve immediately.
Nutritional Information
• Per 2-cup serving
• Calories: 190
• Fat: 7g
• Carbohydrates: 32g
• Protein: 4g
• Fiber: 7g
• Sugar: 15g
• Sodium: 260mg
Pro Tips
• To make this recipe fully vegan, simply swap the honey for an equal amount of maple syrup or agave nectar.
• Use a mandoline slicer for the fennel to get consistently thin, crisp slices. Be sure to use the safety guard!
• Don’t discard the leafy fennel fronds! Chop them up and sprinkle them over the salad for extra flavor and a beautiful garnish.
• For the best crunch, dress the salad just before serving. The base vegetables can be prepped and stored in an airtight container in the fridge for up to 2 days.
FAQ
Q: How can I make this rainbow salad vegan
A: This recipe is easily made vegan. Simply substitute the honey in the dressing with an equal amount of maple syrup or agave nectar. The recipe already uses vegan mayonnaise, so no other changes are needed.
Q: Can I add protein to this vegetarian salad to make it a full meal
A: Absolutely! To make this a more substantial meal, add a cup of chickpeas or white beans, some crispy baked tofu, or a handful of toasted sunflower seeds or chopped almonds for a protein and texture boost.
Q: Can I prepare this fennel salad ahead of time
A: Yes, for best results, you can prep the components separately. The base of shredded cabbage, carrot, and bell pepper can be mixed and stored in an airtight container in the fridge for up to 2 days. Keep the dressing and sliced fennel separate, and toss everything together just before serving to maintain maximum crunch.
Q: What can I substitute for fennel if I don’t like the taste
A: If you’re not a fan of fennel’s anise flavor, you can substitute it with another crunchy vegetable. Thinly sliced celery, kohlrabi, or a crisp apple like a Granny Smith would all work wonderfully and provide a satisfying crunch.
