Rainbow Salad

Rainbow Salad

There are so many versions of the rainbow salad at the delis around me.  Some of them have fruit, nuts, cabbage or bacon bits. I prefer using broccoli slaw because it holds up better overnight and actually lasts in the fridge for 3 days. I also tend to use raisins because the dried cranberries are usually sweetened.  Yes, yes, I know that they sell unsweetened cranberries, but those are pretty hard to find and usually cost more (I have no idea why!) Also, I love the way the raisins fluffs up and becomes juicy again. 🙂

Making of the Rainbow Salad


  • 2 1/2 Cups of broccoli slaw
  • 1 Cup of chopped broccoli florets
  • 1/2 Cup of shredded carrots
  • 1 TBS of finely chopped red onions
  • 2 TBS of raisins or dried cranberries 
  • Jenny’s Poppy Dressing


Combine all the ingredients together and let it sit in the fridge for 4hrs or overnight.

Jenny’s Poppy Dressing:


  • 4 tsp of your favorite mayonnaise (vegan mayo works too!)
  • 2 tsp of yellow mustard
  • 2 tsp of honey (vegan option: agave)
  • 1 TBS of orange juice
  • 1/4 tsp of poppy seeds
  • Pink salt and pepper to taste


Combine all the ingredients together to make a smooth dressing.

The combined 2 items makes 2 servings.

Clean Eating Gluten Free Foodie

(Vegan Option)


21 Day Fix Container Count: 2G 1/2Y 1O



3 thoughts on “Rainbow Salad

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