This is the perfect salad to add to your rotation. It’s vibrant, colorful, and packed with 14 unique plants (a feast for our microbiome!), and each serving contains 18 g of fiber and 28 g of protein. The contrast of texture is so satisfying, and the mango adds a delicious brightness that pairs so well with our spicy peanut sauce. It comes together super easily; all you have to cook is the rice, which can be made in advance. I made extra the night before and used the leftovers in the salad, so it’s super quick to put together and perfect for the current steamy Aussie weather. It’s also a great salad to brighten your lunch at the office.
Why This Recipe Works
- Easy to Prepare: Pre-cooked the rice, or better yet, use leftovers from the night before. Frozen edamame is pre-cooked, so you just have to let them thaw, and the rest of the veggies are chopped raw for a super easy assembly.
- Versatile: This dish can be easily adapted with tahini for a nut-free version or adjusted for spice levels. Swap the veggies with what’s available to you!
- Nutrient-Dense: Packed with vitamins, protein, and fiber, it’s a super nourishing choice that doesn’t compromise on taste.
- Colorful Presentation: The vibrant mix of forbidden rice, vegetables, and mango offers an appealing and appetizing look, as well as the health benefits of eating the rainbow.
- Flavorful Dressing: The Spicy Peanut Ginger Sauce adds a rich, savory, and slightly spicy flavor that beautifully ties the whole salad together.
Ingredient Notes
- Forbidden Rice: Also known as black rice, it is rich in antioxidants and fiber. A visually striking and nutritious base for the salad.
- Edamame: These young soybeans are a great source of plant-based protein and fiber. Pre-cooked for convenience, they can be used directly after thawing, adding a fresh, green crunch.
- Mango: Adds a sweet, tropical flavor to the salad. Using frozen mangoes when out of season ensures this dish can be enjoyed year-round.
- Spicy Peanut Ginger Sauce: A blend of peanut butter, lime juice, chili, and other ingredients creates a creamy, flavorful dressing. For a nut-free version, tahini can be substituted without losing the essence of the dish.
- Avocado: Offers a creamy texture and is high in healthy fats, contributing to the salad’s satisfying feel.
Step-By-Step Instructions
Start by cooking the forbidden rice according to the package instructions. Blend the peanut butter, lime juice, chili, garlic, ginger, coconut sugar, tamari (or soy sauce), and soy milk until smooth. If a blender is not available, mince the chili, garlic, and ginger finely and whisk all the ingredients together, adjusting the liquid as needed to reach the desired consistency. Combine the cooked rice, edamame, red bell pepper, white and red cabbage, mango, avocado, mint, green onions, sesame seeds, and fried shallots in a large bowl. Drizzle with the Spicy Peanut Ginger Sauce and enjoy your Rainbow Crunch Salad with Peanut Dressing!
Variations and Tips
- For a nut-free version, substitute peanut butter with tahini.
- Adjust the spice level by skipping the chili or keeping the seeds based on your preference.
- To maintain freshness in leftovers, keep the sauce separate and only dress the portion you plan to eat.
- Boost the protein by adding tofu or tempeh for a more filling meal.
- Enhance the crunch with additional nuts or seeds, like chopped almonds, sunflower seeds, or pumpkin seeds.
- Leftovers: keep the salad and dressings in the fridge, separated in airtight containers, until ready to enjoy again.
- Swap the veggies: use what is available to you; shredded carrots, finely chopped kale, cilantro, or diced cucumber would be a great addition.
- If you like this recipe, you will love our Turmeric Quinoa Edamame Salad.
Why You’ll Love This Rainbow Crunch Salad with Peanut Dressing
- Colorful
- Nutrient-rich
- Flavorful
- Easy to make
- Versatile
Rainbow Crunch Salad with Peanut Dressing
Ingredients
- ¼ cup (46.25 g) dry forbidden Rice - ¾ cups once cooked
- 1.5 cups (222 g) edamame - thawed
- ½ red bell pepper - diced
- 2 cup (140 g) cabbage - chopped, you can use red or white or a mix of both
- 1 cup (165 g) mango - diced
- ½ avocado
- ½ cup (25 g) fresh mint - finely chopped
- 2 scallions - finely chopped, spring onions
- 2 tsp (4 g) black sesame seeds
- 2 tsp (4 g) fried shallots - optional
Spicy Peanut Ginger Sauce
- 2 tbsp (32 g) peanut butter
- 2 tbsp (30 ml) lime juice
- 1 red chilli - deseeded
- 1 garlic cloves - peeled
- 1 tbsp (7 g) fresh ginger
- 1 tsp (4 g) coconut sugar - or other sweetener of choice
- 1 tbsp (15 ml) tamari - low sodium preferred
- ¼ cup (60 ml) soy milk
Instructions
- Cook the rice according to the packet instructions.
- Blend the peanut butter, lime juice, chilli, garlic, ginger, coconut sugar, tamari, and soy milk. If you do not have a mini blender, mince the chilli, garlic, and ginger as finely as possible and whisk all the ingredients together. Add more liquid as needed to reach the desired consistency.
- In a large bowl, combine the cooked rice, edamame, red bell pepper, cabbage, mango, avocado, mint, green onions, sesame seeds, and fried shallots. Drizzle with the Spicy Peanut Ginger Sauce, and enjoy!
Video
FAQ
Yes, you can prepare this salad in advance. Just keep the dressing separate until you’re ready to serve.
Yes, it is naturally gluten-free, but always check labels on ingredients like tamari to make sure.
Easily substitute the peanut butter with tahini to enjoy a nut-free version of the dressing.
Quinoa or brown rice make great substitutes if forbidden rice is not available.
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Hi Sarah, I’m going to make this tomorrow (in NZ) for a shared meal for 10 people. We have three side dishes to go with the main. My question is about serving size? Are your portions large or sides? Thanks so much looking forward to trying this salad
Hi Jazelle, for most of the salads, the servings are intended as a full meal, so quite large and filling 😊 I think doubling the salad might be enough in that case? Let me know how you go 🥰
Thank you for sharing this recipe! I made some adjustments due to my husband, guess it would be a 5 stark without them
Hi Inger, I’m so happy you liked it. Thank you so much for sharing! 💚
Absolute hit at a work potluck. Everyone loved it.
So happy to hear that, thank you for sharing Kerstin 🙂
Made this tonight. It was delicious. Plenty left for my lunch over the next few days. Looking forward to more yummy dishes. Thank you 🙂
So happy to hear that! Thank you for sharing Kelly 💚
Hi this looks lovely, could I could swap the soy milk for coconut milk or almond milk?
Absolutely, both would work well here! Let me know how you go 💚
Delicious with a beautiful presentation. Also l appreciate the fact that there is no oil in the dressing. The peanut butter is high fat but I love PB!
So happy you like it Lana 💚
excellent salad. I added crispy tofu on top. Great dinner.
Great addition! I’m glad you’re loving the salad 💚