Colleen's Rainbow Salad

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Beautiful in colour and fresh tastiing. Always a great side-dish. As it is served cold, this makes for easy make-ahead dish for dinner party.

Preparation time:
Cooking time:

Serves: 4

Dietary guidance: v 


3 medium carrots, cut into julienne strips
1/4 lb. snow peas, trimmed and cut into julienne strips
1 small red bell pepper, cut into julienne strips
3 tbsp. seasoned rice vinegar
1 tsp. Dijon mustard
1/2 tsp. honey
1 tsp. toasted sesame seeds
salt & pepper to taste


- in a large saucepan of boiling salted water, blanch carrots 1 minute. Add snow peas and cook mixture 15 seconds more. In a colander drain carrots and snow peas and rinse immediately under cold water to stop cooking process. Drain carrots and snow peas well (pat with paper towel).
- in a bowl stir together vinegar, mustard, sesame seeds and honey and add carrots, snow peas and peppers ~ tossing to coat. Season salad with salt and pepper.

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