Rainbow Vegetable Salad with Sunbeam Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant dish that captures the spectrum of visible light, featuring crisp seasonal vegetables and a citrusy dressing that shimmers like a sunbeam. This mediterranean-inspired salads ready in about 20 minutes pairs julienned Rainbow carrots, thinly sliced Purple cabbage, thinly sliced Yellow bell pepper 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 185 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

• 1 cup, julienned Rainbow carrots
• 1/2 cup, thinly sliced Purple cabbage
• 1/2 cup, thinly sliced Yellow bell pepper
• 1/4 cup, thinly sliced Red radishes
• 2 tbsp, finely chopped Fresh dill
• 3 tbsp Lemon juice
• 2 tbsp Extra virgin olive oil
• 1 tsp Honey
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup julienned rainbow carrots, 1/2 cup thinly sliced purple cabbage, 1/2 cup thinly sliced yellow bell pepper, and 1/4 cup thinly sliced red radishes, tossing gently to mix.
2. Step 2: Whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified and slightly thickened.
3. Step 3: Pour the vinaigrette over the vegetables and toss until all pieces are evenly coated and glistening, then sprinkle with 2 tbsp finely chopped fresh dill just before serving.