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Rainbow Salad

This salad is GOOD as a TO-GO. You prepare it, put it in a lunch box and you have a crazy lunch at work. Really, your colleagues are going to be jealous!

I also find it a topper as part of a shared dining menu or as an appetizer of a nice lunch menu. By the way, kids often like this too! Maybe wait a moment with the dressing. You can also add and dressing of soy sauce/ oyster sauce, ginger and lime to this. My kids always love that.


  • 1 carrot

  • 1 half red cabbage

  • 200 grams of sobanoodles

  • edamame beans 150 grams

  • cashew nuts 150 grams

  • handful of coriander

  • 2 tbsp soy sauce

  • 1 tbsp mirin

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil
  • 1 tbsp miso paste

  • 1 tbsp tahini paste

  • 1 tbsp mirin

  • juice of 1 lime

  • grated piece of ginger

How to

  1. Mix the soy sauce, mirin the rice vinegar and sesame oil

  2. Cut the red cabbage into wafer-thin strips and add the dressing

  3. Now you are going to knead the red cabbage. This changes the texture and makes it nice and soft, so make it a nice work-out and squeeze vigorously, preferably for a few minutes. You can also use a whole red cabbage (no need to throw anything away) and use half for later. Also delicious on its own with a piece of fish, for example.

  4. Prepare noodles according to package and allow to cool

  5. Make the dressing by adding everything together, if it is still too thick in texture (can be because different brands of tahini and miso differ from each other) add some soy sauce (careful not to make it too salty)

  6. Grate the carrot into wafer-thin julienne strips

  7. Now you can start to finish the plate by putting everything together, pouring the dressing over it, the cashews (briefly roasted in the pan if you like for extra flavor) the cilantro, edamame beans


Rainbow Salad
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