This rainbow salad is similar to coleslaw, but without the mayo (it uses vinegar instead). It’s an excellent recipe if you love coleslaw but don’t love mayonnaise. This vinegar-based rainbow salad is tangy, not overly sweet and provides the perfect crunch with its combination of red cabbage, onion and carrots.

Eat the rainbow and fertility

A healthy food pattern is diverse, varied and colourful. Eating the rainbow is a game-changer at helping you to get all the nutrients that you and your future baby need to thrive. It’s as straightforward as eating all the colours of the rainbow every day and aiming for variety: 30 different plants over the course of a week. We’re all guilty of falling into the trap of buying the same vegetables and fruits week-in, week-out. This rainbow salad bowl will help you to add extra colour to your meals.

Rainbow salad ingredients

One of the things I love about salad recipes are how easy they are to whip up. It’s just a handful of ingredients. Here’s what’s in this rainbow salad recipe:

• Vegetables: Red cabbage is such a pretty vegetable, adding a wonderful burst of colour to this salad. I’ve used a whole red cabbage but you can add more colour by using half red cabbage, half white or green cabbage. I’ve also used red pepper, carrot and red onion. Red onion is sweeter than brown onion and works well raw.
• Apple cider vinegar: This rainbow salad has a punch of flavour thanks to apple cider vinegar. My favourite brand is Willy’s organic apple cider vinegar with the mother.
• Olive Oil: Use a high quality extra virgin olive oil like Erbology extra virgin olive oil.
• Honey: I’ve used honey for a subtle sweetness. To make it vegan use pure maple syrup instead.
• Dijon mustard: This adds a sharp, spicy flavour which pairs well with the apple cider vinegar.
• Celery seeds: These have a warm, bitter flavour and despite their small size have an impressive nutrient profile. If you don’t have celery seeds you can use fennel, dill or caraway seeds.
• Salt and Pepper: Seasoning helps to enhance the flavours of the other ingredients. Make sure you use sea salt and cracked black pepper for better flavour.
• Parsley: For green, herby goodness.

How to make this rainbow salad

This is the easiest recipe! Once you’ve prepped the veg, just follow these two simple steps:

• Make the dressing: Place the apple cider vinegar, olive oil, honey, mustard, celery seeds, salt and pepper in a jug and whisk to combine.
• Assemble the salad: Place the cabbage, carrot, pepper, onion and parsley in a large bowl and mix to combine. Add half the dressing and toss to combine. Gradually add more dressing until you reach your desired consistency.

That’s it! Serve and enjoy.

How to enjoy rainbow salad

This rainbow salad is wonderfully versatile, you can eat it with pretty much anything. Here are some ideas:

• Bring it to a BBQ as a colourful side – it goes with an array of meat and fish.
• Serve it as a side with pulled pork
• Use it to fill your lunch box with a burst of colour and goodness.

More ‘eat the rainbow’ recipes

• Rainbow pad Thai stir-fry
• Jar salad
• Rainbow abundance bowl
• Strawberry, spinach and salmon salad
• Broccoli, spinach and feta salad

I hope you enjoy this rainbow salad recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.