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Rainbow Salad with Peanut Vinaigrette
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Servings: 3
Author: Lisa Lin

Rainbow Salad with Peanut Vinaigrette

Prep Time20 mins
Cook Time5 mins
Total Time25 mins


Rainbow Salad

  • 1 1/4 cups (140g) fresh white corn kernels (on ear of corn)
  • 1 cup (130g) frozen shelled edamame
  • 3 cups (220g) shredded red cabbage
  • 2 cups (95g) shredded carrots
  • 1 cup (140g) blueberries
  • 2 cups (75g) mixed greens
  • 1/2 large red pepper, sliced
  • 1/2 pound (227g) chicken breast, shredded
  • 1 green onion, finely chopped

Peanut Vinaigrette

  • 1 1/2 TBS creamy peanut butter
  • 5 tsp rice vinegar
  • 5 tsp water
  • 1/2 tsp sesame oil
  • 2 tsp honey
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch of salt
  • pinch of cayenne pepper


  • Place the corn in a microwave-safe bowl with a tiny pinch of salt. Cook it in the microwave for 45 seconds. Stir the corn and continue cooking it at 30-second increments until the corn starts to turn yellow.
  • Place the edamame in a microwave-safe bowl and cook for 1 minute. Stir the edamame and cook the edamame at 30-second intervals until they are thoroughly warm. Let the corn and edamame cool for 5 minutes before mixing it in the salad.
  • Mix all the ingredients for the rainbow salad in a large bowl.
  • In a small bowl, mix all the peanut vinaigrette ingredients together. Pour it into the salad and mix well.
  • Refrigerate any leftovers in an airtight container. Enjoy!
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