Nutty Rainbow Salad

non-veg diabetes Gluten Free | Low GI Low Carb | Grain Free | Naturally SweetenedVegan | Lactose Free

Yield – 2-3

Nutty Rainbow Salad

Iceberg Lettuce 2 Cups, roughly shredded <10 Negligible
Red Cabbage 1 Cup, chopped <10 Negligible
Carrots ¼ Cup, shredded <50 Low
Yellow Bell Pepper ½ in size, chopped <50 Low
Red Bell Pepper ½ in size, chopped <50 Low
Green Onions 1 in number, chopped <10 Negligible
Cashew Nuts (unsalted) ¼ Cup <20 Very Low
Your favourite seeds For garnish <20 Very Low
Raw Peanuts (unsalted) 6 Tbsp. <20 Very Low
Raw Honey 1 Tbsp. <50 Low
Fresh Ginger 2 Tsp., grated <10 Negligible
Apple Cider Vinegar 1 Tbsp. 0 Nil
Sesame Oil/Groundnut Oil 1 Tsp. 0 Nil

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  • For the salad dressing – Mix together peanut butter*, honey, ginger, apple cider vinegar and oil. Add little water at a time until the desired consistency.
  • *To make your own peanut butter, first roast the raw peanuts. Once cooled, grind the peanuts until it turns into butter. Keep scraping down the peanuts in intervals while grinding. Add a pinch of salt. (Add a teaspoon of groundnut oil for creamier peanut butter). If you have ready made organic peanut butter (unsweetened) then use 2.5 Tbsp. of the readymade peanut butter instead.
  • Once the dressing is ready, roast the unsalted cashew nuts. Keep aside and let it cool down.
  • Now prepare the veggies. Combine together the lettuce, red cabbage, carrots, red and yellow bell pepper, green onions, and the roasted cashew nuts. Toss it up.
  • Drizzle the salad dressing over the salad and garnish with some roasted seeds of your choice. Squeeze some lime over the salad if desired. Enjoy!

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