Retinol Rainbow Salad
Retinol Rainbow Salad
Ingredients
For the Salad
- 5 carrots, ribboned with a Y-peeler
- 1 English cucumber, ribboned with a Y-peeler
- 1 cup red cabbage, thinly shredded
- 1/2 cup pomegranate seeds
- 1/4 red onion, thinly sliced
- 1/2 bunch flat-leaf parsley, chopped
- 4 scallions, chopped
- 3 garlic cloves, minced
- 2 tablespoons pumpkin seeds
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt, or as needed
For the Dressing
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 1 tablespoon spicy chili crisp
Instructions
- 1
Using a Y-peeler, ribbon the carrots and English cucumber into thin strips.
⏱️ 5 min
- 2
Place the ribboned carrots and cucumber in a bowl, sprinkle with sea salt, and let them sit for 10 minutes to draw out excess water.
⏱️ 10 min
- 3
While the carrots and cucumber are resting, thinly shred the red cabbage, thinly slice the red onion, chop the flat-leaf parsley and scallions, and mince the garlic cloves.
⏱️ 5 min
- 4
After 10 minutes, drain off any accumulated water from the carrots and cucumber. Gently pat them dry with a paper towel if excessively wet.
⏱️ 1 min
- 5
In a large mixing bowl, combine the drained carrots and cucumber, shredded red cabbage, sliced red onion, chopped parsley, chopped scallions, minced garlic, pomegranate seeds, pumpkin seeds, and sesame seeds.
⏱️ 2 min
- 6
In a small bowl, whisk together all the dressing ingredients: sesame oil, soy sauce, rice vinegar, lemon juice, honey, and spicy chili crisp until well combined.
⏱️ 2 min
- 7
Pour the prepared dressing over the salad ingredients in the large mixing bowl.
⏱️ 1 min
- 8
Toss everything together thoroughly until all the vegetables and seeds are evenly coated with the dressing.
⏱️ 2 min
- 9
Serve the Retinol Rainbow Salad immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Retinol Rainbow Salad
For the Salad
- 5 carrots, ribboned with a Y-peeler
- 1 English cucumber, ribboned with a Y-peeler
- 1 cup red cabbage, thinly shredded
- 1/2 cup pomegranate seeds
- 1/4 red onion, thinly sliced
- 1/2 bunch flat-leaf parsley, chopped
- 4 scallions, chopped
- 3 garlic cloves, minced
- 2 tablespoons pumpkin seeds
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt, or as needed
For the Dressing
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 1 tablespoon spicy chili crisp
Instructions
- 1
Using a Y-peeler, ribbon the carrots and English cucumber into thin strips.
⏱️ 5 min - 2
Place the ribboned carrots and cucumber in a bowl, sprinkle with sea salt, and let them sit for 10 minutes to draw out excess water.
⏱️ 10 min - 3
While the carrots and cucumber are resting, thinly shred the red cabbage, thinly slice the red onion, chop the flat-leaf parsley and scallions, and mince the garlic cloves.
⏱️ 5 min - 4
After 10 minutes, drain off any accumulated water from the carrots and cucumber. Gently pat them dry with a paper towel if excessively wet.
⏱️ 1 min - 5
In a large mixing bowl, combine the drained carrots and cucumber, shredded red cabbage, sliced red onion, chopped parsley, chopped scallions, minced garlic, pomegranate seeds, pumpkin seeds, and sesame seeds.
⏱️ 2 min - 6
In a small bowl, whisk together all the dressing ingredients: sesame oil, soy sauce, rice vinegar, lemon juice, honey, and spicy chili crisp until well combined.
⏱️ 2 min - 7
Pour the prepared dressing over the salad ingredients in the large mixing bowl.
⏱️ 1 min - 8
Toss everything together thoroughly until all the vegetables and seeds are evenly coated with the dressing.
⏱️ 2 min - 9
Serve the Retinol Rainbow Salad immediately and enjoy!
⏱️ 1 min