Rainbow Shredded Salad

There is nothing worse in my opinion than a horribly boring salad. Since I tend to eat a lot of them all week long I've got to find a way to keep them interesting, and me entertained otherwise its not even worth the effort of chopping everything up in my opinion. I have found that my favorite salads that are sure to leave me feeling satisfied always have a combination of a few things: color, fat, protein, and crunch. 

Recently since we have been making meals in my house that can double as either lunch or a part of dinner the next day, I have been experimenting with different salads that could also work as a side, or even the base of my vegan tacos. With the goal of creating a versatile salad that was quick to make, satisfying, and loaded with colors that would keep me entertained I happened to stumble upon this amazing combination and am SO excited about it. I actually think I ate this salad four out of seven days last week and I am not complaining.

Whether you want to eat this salad on it own, maybe with a little added protein, or as a side dish, I can promise you that you wont be disappointed. 

rainbow shredded salad

serves four



  1. 1/2 Purple Cabbage
  2. 10 Shaved Asparagus Steams 
  3. 2 Cups Shaved Brussel Sprouts
  4. 1 Cup Quinoa
  5. 1 Cup Black Beans
  6. 1/2 Red Onion 
  7. 1 Plum Tomato
  8. 1 Avocado
  9. 1 Tsp Cayenne 
  10. 1 Tsp Sea Salt 
  11. 1 Tbsp Olive Oil 
  12. Juice of One Lime


  1. Cook 1 Cup of Quinoa by boiling 2 cups of water on the stove, and adding 1 cup of rinsed quinoa. Allow to simmer for about 10 minutes.
  2. Chop cabbage and brussel sprouts and add to a large bowl.
  3. Shave with a peeler or julienne the asparagus, and add to bowl.
  4. Chop avocado, onion, and tomato, and add to bowl.
  5. Drain black beans and add to bowl. 
  6. Add remaining cayenne, sea salt, olive oil, and lime juice.
  7. Once cooked and cooled add quinoa. Stir together until the salad is well mixed.
  8. Serve and Enjoy1