Rainbow Salad

3.3 (5 reviews)

Rainbow Salad



  • 3 cups shredded green cabbage
  • 1 1/2 cups shredded purple cabbage
  • 2 carrots, grated
  • 3 green onions, sliced
  • 2 celery stalks, thinly sliced
  • 1/4 cup vegan mayo
  • 2 tsp. lemon juice
  • Salt and pepper, to taste


  • Combine the cabbage, carrots, onions, and celery in a large bowl.
  • Add the vegan mayo and lemon juice and toss to mix.

Makes 6 to 8 servings

Rated 3.3/5 based on 5 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind