Hawaiian Rainbow Salad (Edit recipe)

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This gorgeous salad is loaded with flavor and it is also loaded with nutrients. Perfect for a side dish. Or add cooked chicken and make it a meal. Plus this is keto so perfect to help balance your macros.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 4

Ingredients

1 cup Cabbage, thinly sliced
1 cup Red Cabbage, thinly sliced
2 Carrots, Ribboned with peeler
.33 English Cucumber, quartered and thin sliced
2 Green Onion (Scallion), sliced
.25 Red Onion, thinly sliced

Dressing

2 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
1 tsp Honey
1 clove Garlic, minced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl combine the salad ingredients. Stir to combine.
In a small bowl combine the dressing ingredients. Stir well to combine and immediately pour over salad. See notes.
Toss well.

Notes

I prefer to wait to dress the salad until just before serving. I like the veggies to be crisp, if you dress it hours before they will soften. Totally up to you what you want. You can add cooked chicken, diced or shredded. It is also fun to top with chopped roasted cashews. And if you want a hint of heat add .25 cup of sweet chili sauce to dressing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	54
Fat:	4 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	480 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.