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Rainbow salad on a wooden board and a white background.

Rainbow salad

This scrumptious rainbow salad recipe with a Chinese-inspired dressing, will literally have you eating the rainbow!
It features no less than 12 fruits and veggies, showcasing all their glorious textures and colours on one plate. This colourful salad strikes a perfect balance between sweet and savoury, crunchy and crisp and soft and creamy.
5 from 33 votes
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Course: Appetizer, Salad, Side Dish
Cuisine: International
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 141kcal
Author: Maretha Corbett

Ingredients

For the salad dressing

  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons olive oil
  • 2 teaspoons hoisin sauce
  • 2 teaspoons honey
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon grated ginger
  • 2 teaspoons sesame seeds
  • pinch of chilli flakes

For the salad

  • 50 grams rocket
  • 0.5 small red cabbage
  • 2 celery sticks
  • 0.5 cucumber
  • 100 grams watermelon
  • 100 grams strawberries
  • 100 grams cherry or roma tomatoes
  • 40 grams blueberries
  • 40 grams blackberries
  • 50 grams cherries
  • 1 avocado
  • 1 pomegranate
  • 2 teaspoons sesame seeds

Instructions

Make the salad dressing

  • In a small jug, whisk together all the ingredients for the salad dressing.

Salad - prepping

  • Wash and dry all the fruits and vegetables to be used for the salad.
  • Shred the cabbage into long, thin strips.
  • Using a potato peeler, peel long strips lengthways from the cucumber and celery to create 'ribbons'. When you reach the middle of the cucumber or celery, turn them around and peel from the other side to continue making the ribbons.
    Try to exclude the seedy part of the cucumber because it tends to be a little sour and watery.
  • Slice the watermelon into small triangles (about two bites worth per piece)
  • Half the strawberries. Keep the green parts on for visual interest.
  • Half the the cherry or roma tomatoes horizontally.
    If you're using big tomatoes, slice them into quarters and half each quarter.
  • To prepare the avocado, start by halving it. Remove the seed and then use a spoon to gently separate the flesh from the skin of both halves.
    Place each half of the avocado upside down on a chopping board and slice thin, neat slices along its length.
  • Break the pomegranate open. Bang the broken pieces on a chopping board to release the seeds. Scoop them up and set aside.

Build the salad (see photos in blog post)

  • Start by scattering the rocket leaves over a large wooden board or large salad plate. This will be the base layer or foundation of the salad.
  • Next, loosely arrange the red cabbage into three piles.
  • Arrange the celery and cucumber ribbons in piles next to the red cabbage.
  • Start filling in the gaps with the watermelon triangles, strawberries and tomatoes.
  • Sprinkle the blueberries and blackberries over the salad, spreading them out evenly. This will create a lovely mix of colours, adding a contrast of black to the greens and reds.
  • Place the cherries in prominent areas where they can be seen. Leave the stalks on, it adds interest.
  • Arrange the sliced avocado in various places, grouping 3-4 slices together and fanning them out.
  • For a final flourish, randomly scatter over the pomegranate seeds, followed by the sesame seeds.
  • Now, you have the choice of either drizzling the salad dressing over the salad or serving it alongside in a separate bowl.
    This allows each guest to decide whether they prefer to dress their own portion or enjoy it without dressing.
  • Optional - Scatter over some sea salt and freshly ground black pepper.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.02mg | Sodium: 486mg | Potassium: 395mg | Fiber: 4g | Sugar: 10g | Vitamin A: 751IU | Vitamin C: 41mg | Calcium: 51mg | Iron: 1mg