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Rainbow Salad with Creamy Herb Vinaigrette

Yield:  4 Servings


1 head purple cabbage

1 bunch radish

4 large carrots

1lb (16 oz) roasted beets

1 yellow bell pepper

1-2 cucumber

1 bunch kale

1 tablespoon black sesame seeds or poppy seeds


  1. Wash the vegetables.
  2. Dice, chop or spiralize the vegetables.
  3. Toss together in a bowl with the sesame seeds and dressing.
  4. Refrigerate until use.

Creamy Herb Vinaigrette Ingredients

¼ cup extra virgin olive oil

1 small shallot, minced

1 cup full-fat kefir, divided in half

¾ cup fresh flat-leaf parsley leaves

3 tablespoons chopped fresh chives

1 tablespoon mixed herbs, or what you have on hand

2 tablespoons sherry vinegar

2 teaspoons grated orange zest

1 teaspoon Dijon mustard

½ teaspoon honey or agave

1 teaspoon Kosher salt

¼ teaspoon fresh cracked black pepper

Creamy Herb Vinaigrette Method

  1. In a small saucepan, combine oil and shallot. Place over low heat and cook just until shallot begins to sizzle. Continue cooking for 30 seconds.
  2. Remove from heat and pour into a blender or small food processor. Add ½ cup kefir, parsley, chives, mixed herbs, vinegar, orange zest, mustard and honey. Purée until smooth.
  3. Transfer to a medium bowl and whisk in remaining kefir.
  4. Season with salt and pepper.
  5. Cover and refrigerate until ready to use.

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