Print Recipe

Jess Nadel’s Shredded Rainbow Salad

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 Servings


*For the Salad*:

  • 1/2 small red cabbage
  • 2 carrots
  • 3 –4 kale leaves stems removed
  • 1/2 cucumber
  • 1 cup 150 g shelled frozen edamame
  • 3 tablespoons shelled hemp seeds

*For the Lemony Avocado Dressing*:

  • 1 small avocado
  • 2 tablespoons fresh cilantro
  • 1/4 cup 60 ml water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt


  • Shred or grate all the vegetables either by hand or using a food processor fitted with the grating blade.
  • Bring a small pot of water to a boil. Cook the edamame in boiling water for 3 to 4 minutes. Strain and rinse in cool water to stop the cooking process.
  • Combine all the shredded vegetables in a large bowl along with the edamame and 2 tablespoons hemp hearts.
  • For the dressing, combine all ingredients in a food processor and blend until silky smooth.
  • Add the lemony avocado dressing to the vegetables and toss well. Store any leftover dressing in a covered container in the fridge for up to three days.
  • Garnish with the last tablespoon of hemp seeds. Serve at room temperature.
  • Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day © Jessica Nadel, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.