Recipe Directions

Place all sauce ingredients in Vita-Mix or blender and process until smooth (if you do not have a high-speed blender, you may wish to grate or mince the ginger first). Set aside.

Combine all vegetables in a large mixing bowl to mix evenly. Arrange on serving plates and pour the sauce over the vegetables. Garnish with the scallions, cilantro, basil, bananas and blueberries and serve.

Swellvegan's Thoughts

Fresh daikon, bell peppers, spinach, cabbage and carrots covered in coconut-chili-pineapple sauce and garnished with herbs, scallions, and fresh fruit. I made this salad out of a bunch of produce I had sitting in the fridge--I really liked this combination but I am sure other veggies and/or fruits would be delicious as well!

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I don't do well with young coconut meat(sadly) but I like the combo and wondering now what else I could use for the dressing(I'm sure I will come up with something if I decide to try something similar tomorrow - no banana)

I never thought of using daikon radish for noodles, that is great ...lol because I just bought 2 of them then later decided I didn't feel like making the slaw I bought them for originally. Good idea :)

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meg17's Review

Coconut Rainbow Salad
5
5 out of 5

I tried this tonight with a few adjustments and it was AWESOME! For the sauce, I used mango instead of pineapple and a generous squeeze of Sriracha. I also substituted black beans for blueberries on the top. Rave reviews from the man of the house!

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Oh, WOW!!! This looks amazing!

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