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Rainbow Salad Jar Recipe (with Video)

Gluten-free, Peanut-free, Grain-free
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Discover our Rainbow Salad Jar Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 20min


- 5 curly kale
- 2 c boiled chickpeas
- 2 Carrots, grated
- 1 Cucumber, cubed
- 2 c Red cabbage, shredded
- 1 Red onion, finely diced into half-moon shapes
- 2 tbsp Pumpkin seeds
- 2 tbsp Sunflower seeds
- pinch Salt
- 1 Lemon, juiced
- 0.25 c Cashews, boiled for 10 minutes or soaked for 2 hours or more
- 0.5 beetroot
- 1 Lemon, juiced
- 0.5 tsp Salt
- 0.25 tsp Pepper
- water, as needed
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Preparation of the Vegetables
1. Begin by marinating the onion in salt and lemon juice.
2. Set aside.
3. Prep all vegetables.
Preparing the Beetroot Dressing
1. To make the beetroot dressing, blend the soaked cashews with raw beetroot, lemon juice, salt, and pepper.
2. Add water as needed to achieve the desired consistency.
Layering the Salad
1. Now simply layer all the ingredients in a large, straight-sided jar.
2. Begin with the ingredients you want to be on top in the end: Start with the seeds, followed by the onions, the dressing, cucumber, carrots, cabbage, chickpeas, and finish with the kale.
3. Seal and store until you are ready to serve.

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