Sometimes my body yearns for something fresh and healthy, especially after making my famous brie tartiflette yesterday yet again. This shredded rainbow salad is an excellent vitamin boost for these cold rainy days. You can serve it as a vegan meal on its own or as a side dish with protein. What I love about this shredded rainbow salad is that you can make a large batch and reuse for lunch the next day! Also, it looks so pretty on the plate with tall the colours, doesn’t it? A fair warning, you’ll need a high-quality grater for this recipe. Yes, this recipe involves a fair amount of grating but the preparation time is roughly half an hour or less, depending on how fast you are with the grating. The more helping hands there are the quicker the dish will come together!
shredded rainbow salad with Microplane
Are you one of those people that love to use fancy and efficient kitchen tools? Then you’ll love Microplane. Microplane, a division of Grace Manufacturing Inc., is a family-owned business and is the premier brand worldwide for exceptionally sharp culinary tools. They offer over 40 Microplane kitchen tools for each need you may have in the kitchen, so you can select which tool you are missing most. As for me, I’ve been looking for a gourmet zester forever and I’ve finally found one!
You can buy them from www.johnlewis.com and www.steamer.co.uk.
Originally a woodshop, in 1994 out of pure frustration over dull kitchen equipment, a Canadian homemaker developed the new Microplane tool. With its speed, precision work and efficiency, Microplane tools soon became an essential part in everyone’s kitchen. I bet that even you have your favourite tool you rely on. Personally, I have at least ten in my kitchen that use regularly. How many times have I cut myself accidentally because of a dull kitchen knife? I can’t tell you enough, but sharpness makes all the difference in the world when it comes to avoiding accidents in the kitchen. With Microplane’s sharp culinary tools, they have completely revolutionised the way chefs and home cooks grate and zest at home. It allows ordinary people to cook and bake gourmet style by getting the best flavours out of the ingredients.
what makes Microplane so sharp?
The main difference between the Microplane blades and competitors is that they are not stamped, which makes the latter dull and can lead to serious accidents. With Microplane’s photo-etching process, the blades are extra sharp on the edge of each tooth. With over 50 years of experience with photo-etching- technology, Microplane’s tools are long-lasting and superior in terms of quality.
Some very useful Microplane tools from the Gourmet Series line are for example:
- Gourmet series ribbon grater and attachment: this tool shreds foods into ribbons.
- Gourmet series extra coarse grater: perfect for coleslaws or hashbrowns.
You can use these tool on apples, cabbage, carrots, chocolate, coconut, hard and soft cheeses, onions, and courgettes. Gourmet Series tools are from US stainless steel and have a soft touch handle with a non-skid foot.
benefits of ultra-sharp blades
I enjoyed the benefits of using ultra-sharp blades in this recipe. Just take a look at the precisely cut vegetables in this shredded rainbow salad. There are many benefits that comes with sharp blades, these are:
- grating without any significant effort
- food is cut precisely and not torn
- flavours are evenly distributed
- natural aromas are released enhancing the overall taste
- optimal results every time
A bit of advice before you start using such sharp tools. Watch your fingers and don’t cut too fast! Use protection gloves and food guards for your personal safety. You can also find these amongst Microplane products.
Edamame beans make a nutritious addition to this shredded rainbow salad. Not only are they filling but they are very high in protein and fiber. Perfect for vegan salads! Edamame beans are very common in East Asia and you can usually find them being served as a snack in most Asian restaurants. Basically, they are immature soybeans in a pod. In Japan, you blanche edamame beans with salt or you dip them in soy sauce. The term ‘edamame’ in Japanese means stem bean, because in supermarkets the beans are still attached to the stem.
As you can see, I’ve tried to shred as many things as I can for this shredded rainbow salad. I shredded red cabbage, onions, carrots but you can shred so many more things! You can also try shredding celery, fennel, white cabbage, shallots, kohlrabi, beetroot, etc. I love shredding vegetables and eating them raw. I think we don’t get enough raw food in our lives today. You can also inspire yourself by my rainbow quinoa salad and toss in some quinoa and chickpeas in there. So, which vegetables will you use for this shredded rainbow salad?
You’ve probably already gathered, that this recipe is taking on an Asian direction with the dressing. It’s a nice way to incorporate those lovely umami flavours with soy sauce and sesame oil. The chili is completely optional, although I do prefer to give the salad a bit of a kick in the end. However, if you feel that you have enough heat coming from the ginger, then you don’t need to add the chili sauce. Instead, you can also add a bit of lime juice and increase the acidity to balance out the flavours.
Again, you can serve this shredded rainbow salad as a side or serve it as a main. If you absolutely need to add meat to this salad, then I recommend either shrimp or some teriyaki chicken. Simply toss a couple of these babies on top and give the salad a nice stir. For vegan alternatives, I would use smoked tofu.
Do you know what could be excellent with this salad? A nice dry light beer. Obviously, I wouldn’t recommend eating the salad with beer for lunch, especially when you are at work. However, the beer can be a nice pairing for the salad at dinner time. You can put your feet up on the couch while eating leftovers. Enjoy!
Personally, I think the vegan trend is growing and the demand if going to grow even bigger in 2018. Check out other trends on the horizon.
Shredded Rainbow Salad with Edamame
- Total Time: 35 minutes
- Yield: 6 servings 1x
- 600g (1½lb) frozen edamame
- ½ red cabbage, grated
- 4 large carrots, peeled and grated
- 12 spring onions, washed and finely sliced
- 125ml (½ cup) coriander, washed and finely chopped
- 125ml (½ cup) dried salted peanuts
- 60ml (4 tbsp) honey
- 60ml (4 tbsp) oil
- 60ml (4 tbsp) rice vinegar
- 30ml (2 tbsp) soy sauce
- 15ml (1 tbsp) sesame oil
- 15ml (1 tbsp) fresh ginger, finely grated
- 5ml (1 tsp) chilli sauce
- 1 garlic clove, crushed
- Boil the frozen edamame for 5 minutes in salted water then drain. Set aside to cool while you prep the other vegetables.
- Mix the cabbage, carrots, onions, coriander, peanuts and edamame in a large bowl.
- In a small bowl, mix the salad dressing ingredients together, i.e. honey, oils, vinegar, soy sauce, ginger, chilli sauce and garlic.
- Pour the dressing over the salad, give it a good stir and serve immediately.
- If you are gluten intolerant please use tamari instead of soy sauce
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boil
- Cuisine: Japanese
- Serving Size: 1 serving
- Calories: 419
- Sugar: 17.1 g
- Sodium: 1328 mg
- Fat: 24.8 g
- Saturated Fat: 3.2 g
- Carbohydrates: 35 g
- Fiber: 7.7 g
- Protein: 18.6 g
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I usually chop lettuce tomatoes and cucumbers. Then I add chicken and mayonnaise. Maybe a little pickle and cheese. Would love to make a fancy salad though. Need a bit more imagination x
Maybe you can try adding some delicious prosciutto or cheese. I’ve had delicious salad posts this summer with great use of prosciutto and papaya. Looked very fancy 🙂
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I’m terrible for just chopping everything up and throwing oil and vinegar over it – although it does taste nice. I need to try new things!
oooooh, I have lots of things you can inspire yourself with 🙂
I had some lovely salad posts over the summer. You should check them out
I just throw all my fave salad veg on my plate along with some chicken or tuna and drizzle with balsalmic vinegar!
simple and delicious!
I just like to use whatever I have in the fridge with some kind of protein and a dressing of oil and balsamic vinegar xx
I like leaf salads, not chopped with vinaigrette
I love leaf salads too!
I like to have it shredded in a mixture! 🙂
🙂 I like that too!
It has to be all veg, chopped up finely. To finish it off I always use vinaigrette
my kind of salad 😉
I like to wash mine, sorry I could not resist! I chop everything up mix it up & then add common old vinegar & salt with a slice of buttered bread to go with yum!
haha! I too live a traditional vinaigrette 🙂
Usually a green salad with some chopped walnuts thrown in for good measure.
i love adding mayonaise ot my salads
ever tried avocado mayonnaise before? it’s a great dressing!
i usually put my salad all in a bowl and add prawns
prawns are great. Check out my harrisa prawns, they go great on top of salads 🙂
Chop everything into a bowl and rinse with ice and water. Then add any spices/dressings.
It’s always so difficult to get the texture right and not get it soggy. any tricks? 🙂
I like my salad shredded and piled high
my favourite way is to get my daughter to do it, but failing that I use a mandolin ( always count your fingers afterwards )
Like it with warm chicken and a little bit of ranch dressing
I love ranch dressing, you should check out my post on ranch dressing if you’d like to make it fresh. Not so difficult 🙂
I like there to be a mix of colours, temperatures, textures, etc.
I like your taste Tom!
I like a chicken Caesar salad with avocado.
I usually chop everything up into small pieces my favourite salad is chicken cesear
excellent classic 🙂
I love serving my salad mixed up with dressing
simple and delicious!
I like to mix a little Olive oil and vinegar with a pinch of salt and pepper and coriander with my salad
I love anything with coriander 🙂
I put tomato,cucumber,lettuce and onions and sprinkle with coriander and add some mint sauce
I chop lots of fruits up in a bowl and their is a variety of colours and i make sure in each bite their is something sweet and a crunch
I like your style Sanam 🙂
I’m idle. I leave things whole, with dressings for folk to apply if liked. However the cook of the household, my hubby, would use thes daily.
thanks for sharing Valerie 🙂
I like salad to be chopped and with a bit of salad dressing
yep me too!
I love a small chopped Turkish style salad in a bowl….
oooh, what do you mean Turkey style?
I think so too!
I like to do my salads julienne x
elegant and delicious:)
Olive oil is always but mix it up with garlic or lemon
Yes, I love garlic and lemon in my salad dressing 🙂
Sausage and chorizo goulash
🙂 Hmmm, sounds delicious, especially for this cold weather
Pea and mushroom rissotto
delicious! I assume you use vegetable soup or vegetable stock for it? I hope I m right 😛
I love making a wonderful pumpkin baked zit (vegan) as a fall recipe when it starts getting chilly and fall-ish!
Great idea Moll 🙂
a winter broth with lots of veggies and ham hock
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I too love a good winter broth! Thanks for subscribing Susan. I hope you enjoy the recipes 🙂
A spiced pumpkin soup or in fact any soup when the days are getting colder.
sweet potato and spinach lasagne
That sounds AMAAAAZING!
a risotto x
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aww, thanks Sarah, Hope you enjoy! 🙂
love chicken casserole with paprika flavour
yum, especially smoked paprika 🙂
I love making pasta with roasted butternut squash, sage and gorgonzola – delicious!
that sounds incredible Maxine 🙂 thanks for sharing
For me it has to be butternut squash soup.
Mine is my homemade Lasagne 🙂
Yeeees! You’ve made me hungry for Lasagne. I might make some over the weekend 🙂
hot and spicy tomato soup
Love it! Sprinkled with some fresh oregano or basil 🙂
I absolutely love apple and blackberry crumble in Autumn and have even been know to have a bowl of it for breakfast! 🙂
OOOH. I love blackberries. Keep an eye out for my delicious venison with blackberry sauce post 🙂
Lamb tagine in the slow cooker. Yum!
I love things from a slow cooker. So delicious and soft!
anything with gravy
love that answer Craig 🙂
Love a good veg soup with leftovers
Oh wow, That sounds good and healthy 🙂
healthy and nutritious :))
potato and leek soup
An amazIng slow cooker beef stew!
steak and ale casserole
A nice, warming beef stew.
the best 🙂
yum! Especially a vegan lasagna with spinach 🙂
I love making traditional mince pies with a layer of custard in the Autumn
Can’t beat a hearty veg stew . A classic winter warmer. Fab giveaway would love to be your lucky winner
Agreed 🙂 😛
butternut, sage & goats cheese risotto
I love this combination! I make it a lot 🙂
leek and potato soup
I love a hearty venison casserole with sweet potatoe on the side 🙂
Pork and apple cobbler using autumn windfalls and cooked in the slow cooker 🙂
braising steak and mash
Stew and dumplings
There’s some lovely recipes there, if I were savvy enough, I may even have tried some
go for it Barrie 🙂
Chicken stew with dumplings xx
Apple and Rhubarb Crumble is my absolute favourite recipe.
Slow cooked beef curry
Richard Eldred Hawes
As the weather starts to get colder I like to make a nice warming chicken soup
great any season 🙂
Richard Eldred Hawes
I love a Lamb stew with dumolings
Has to be beef stew and dumplings
a spicy potato and leek soup
stew and dumplings ooh lovely on a winters day
A good pumpkin pie in the autumn. So warm and hearty
Slow cook chilli pot
Spicy roasted butternut squash and sausages (but could use Quorn sausages for vegan option)
lovely! thanks for the tip! 🙂
love a good lentil soup 🙂
One of my favourite Autumn recipies is homemade vegetable curry
butternut squash soup with a hint of chili
Lamb casserole is always a winner with my family, clean plates all round.
haha good news!