Rainbow Salad with Ginger Almond dressing

Tossed in our Ginger Almond dressing, this salad is a vibrant blend of flavours and texture - Perfect on it's own or as a side.


15 minutes




2-4 people
Recipe by: Forty Thieves

Share this recipe:


With a big salad like this, you can really just chop up any combination of veggies in your fridge! We’ve used:
Chopped purple cabbage
Shredded iceberg lettuce
Diced tomatoes
Organic chickpeas (from a can – drained)
Black sesame seeds

Lemon Ginger Almond Dressing:
2 Tablespoons Forty Thieves Almond Butter
2 fresh garlic cloves – crushed
2 Tablespoons grated ginger
1 Tablespoon soy sauce
Juice of 1 lemon
1 Tablespoon sesame oil
Salt and Pepper to taste


  1. Chop up all the veggies and segment on a large dish. (We love pairing complementary colours like purple cabbage and orange carrot for a brighter plate).
  2. Add all dressing ingredients into food processor and blend for 2-4 minutes. Dish into a small dish side or stir through salad to serve.
Subscribe to our newsletter and get 10% off your first order!
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping