Rainbow Salad

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Serves: 10 - 12

Category: Salads


  • 5 dried shitake mushrooms
  • 200g dried sweet potato noodles (available at major supermarkets)
  • 2 spring onions, thinly sliced
  • 1 medium carrot, peeled, cut into thin sticks
  • 1 medium white onion, thinly sliced
  • 120g baby spinach leaves


Choose at least 1 ingredient from
each colour:
Green layer – lettuce, celery, snow peas
Red layer – tomatoes, capsicum,
jar tomato salsa
Yellow layer – corn kernels, capsicum,
100g cheese
Orange layer – carrot
Purple layer – cabbage, kidney beans
200g low fat sour cream

  • 1 cup low fat natural/Greek yoghurt
  • 1 pack multigrain crackers or
  • ½ bag corn chips or home made pita chips (see recipe tip)


  • Large glass bowl or clear container, chopping board, knife, grater, small bowl, spoon, tongs or serving spoon, snap lock bag
  • Chop green vegetables and spread across base of bowl for the first layer.
  • Chop red vegetables and add to bowl on top of green vegetables. Spread salsa over top of red layer.
  • Repeat steps for yellow, orange and purple layers, by grating cheese, grating and chopping vegetables (as required). Add each coloured layer to the bowl.
  • Mix sour cream and Greek yogurt in small bowl. Spread mixture over top of purple vegetable layer.
  • Crush crackers or alternative in snap lock bag. Sprinkle crumbs over top of the salad.

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