Layered Rainbow Vegetable Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, no-cook salad with alternating layers of colorful vegetables and a tangy herb dressing that highlights each ingredient's natural flavor. This mediterranean-inspired salads ready in about 15 minutes pairs shredded red cabbage, shredded carrots, cubed roasted beets into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup cubed roasted beets
• 1/2 cup thinly sliced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, gently combine 2 cups shredded red cabbage, 1 cup shredded carrots, 1 cup cubed roasted beets, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion, ensuring each layer remains distinct.
2. Step 2: Whisk 3 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth and emulsified.
3. Step 3: Pour the dressing over the vegetables and toss gently until evenly coated. Let sit for 5 minutes to meld flavors, then sprinkle 1/4 cup chopped parsley and 1/4 cup chopped dill over the top. Toss once more before serving.