The method of making rainbow salad is a different and excellent salad
*Ingredients you need to prepare rainbow salad:
– 1 chopped lettuce
– 1 chopped cabbage
Red cabbage 1/4 of a chopped cabbage
1/2 cup chopped coriander
– 2 chopped stalks of onion
– 1 ripe mango for sauce
– 1 clove of garlic for sauce
– 1/4 cup apple cider vinegar for sauce
– 4 tablespoons of water for the sauce
1/2 teaspoon dried red pepper for sauce
-Salt in the necessary amount just to prepare the sauce
– 1 chopped avocado
– Sesame as needed for decoration
A little almond for decoration
– 1 chopped yellow bell pepper
– 1 chopped red bell pepper
*To have a perfect rainbow salad, you must do the following steps in order and carefully.
1- First, after washing and disinfecting, leave the vegetables until they are completely drained, then chop the lettuce, and if you have large cabbage, chop 1/2 of the cabbage thinly, and if your cabbage is small, the whole Chop thinly.
Then also chop the red or purple cabbage very thinly and try to cut all the vegetables in the same way to make your salad more beautiful. And then thinly slice the yellow and red bell peppers and set them aside, thinly chop the chives and roughly chop the coriander greens and set them aside.
2- For the sauce, cut 1 avocado and 2 cups of mango and put the flaked almonds without salt in a bowl, or you can fry it a little on the heat until it is toasted and roasted, and black sesame is used in this recipe. You can substitute with white sesame seeds and in this step first make the mango sauce and put it in the fridge to blend the flavors together.
In a blender or food processor, add chopped mango, garlic, apple cider vinegar, water, dried and chopped pieces of red pepper with salt and mix well for about 1 minute until smooth and smooth, and then in a glass Pour it and put it in the refrigerator until it is cold and ready to serve next to the salad.
This sauce combination is about 1-1/4 cups of sauce, which is enough for 2 to 4 people, and you can store this sauce for up to 5 to 6 days in a closed container in the refrigerator, or 2 to 3 months in a container. Keep it completely closed and leave it in the refrigerator for a few minutes to defrost.
3- In a large and appropriate bowl, put chopped lettuce with chopped purple cabbage, chopped green leafy cabbage, and sliced yellow and red bell peppers with chives and mix them together, then top the salad with Decorate with sliced mangoes, sesame seeds and toasted almonds.
4- Next, you can easily divide this salad into separate bowls and after decorating it, serve it next to the mango sauce dish, or pour the mango sauce on the salad and serve it after mixing it quickly. and at the end, decorate it by sprinkling some finely chopped coriander on it.
You can put this salad in the dishes of your choice individually or in a large bowl and decorate it with colorful flowers or vegetables of your choice or simply with a little cilantro or finely chopped parsley and the sauce container Do not remove from the refrigerator until you have served the salad.
As mentioned, you can easily change the salad with vegetables of your choice and replace the ingredients in the salad with your own vegetables or proteins.
Note that this recipe is for 10 to 15 people and its preparation time is about half an hour.
