Recipe Crunchy Rainbow Salad

Recipe by Diana Clark (@fuelwithdee)

This salad is colourful, crunchy, fresh, vegan friendly and so flavourful! Featuring the Buderim Ginger Ready Cut Ginger to garnish which takes the flavour to the next level.



  • 1 medium head of broccoli, chopped into tiny little pieces
  • Red cabbage, shred or chop
  • 2 medium carrots
  • 1 red capsicum
  • 2 spring onions (the green part)
  • Coriander to taste (optional)
  • Jalapeños to taste (optional)
  • 1 can of chickpeas – drain and rinse them


  • 1/4 cup natural drippy peanut butter
  • 2.5 tablespoons soy sauce (low sodium)
  • 1 tablespoon of maple syrup
  • 1 tablespoon of lime juice
  • 1 tablespoon of olive oil
  • 1 tablespoon of Buderim Ginger Ready Cut Ginger
  • A few tablespoons of water to make the sauce thinner


  • Handful of cashews
  • More Buderim Ginger Ready Cut Ginger


  1. Drain and rinse the chickpeas
  2. Chop/shred your veggies and set aside
  3. Throw together all the sauce ingredients in a little jar and shake to combine. If it is quite thick keep adding tablespoons of water and mix to make it thinner
  4. Assemble the salad in a large bowl and pour over the dressing
  5. Garnish with cashews and Buderim Ginger Ready Cut Ginger
  6. Mix to combine and serve

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