Rainbow Salad with Carrot Miso Dressing

  • Yield 4-6 servings
  • Prep 30 minutes
  • Cook

This colorful salad will make your kids want to eat their vegetables.

Rainbow Salad with Carrot Miso Dressing| Relish.com
Quentin Bacon


For the dressing:
2 carrots (coarsely chopped)
1/4 small red onion (coarsely chopped)
1/3 cup lime juice or rice vinegar
2 tablespoons toasted sesame oil
3 tablespoons yellow or red miso paste
1 tablespoon chopped fresh ginger
1/4 cup water
salt and pepper, to taste
For the rainbow salad:
2 carrots, chopped (unpeeled if organic)
1 cup chopped red cabbage
1 tomato, chopped
1 cup chopped broccoli
1 yellow bell pepper, chopped
1 cup chopped jicama, cucumber, or green cabbage


  1. In a blender, combine the dressing ingredients. Blend until smooth and season with salt and pepper to taste. Add more water for thinner dressing.
  2. Arrange the carrots, cabbage, tomato, broccoli, bell pepper, and jicama on a plate and serve with the dressing on the side.
  3. The dressing will keep, tightly covered, in the fridge for 1 week. Makes 1 1/2 cups.

Posted with permission from The Family Cooks (Rodale, 2014) by Laurie David.



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