Rainbow Slaw Salad

Ingredients for the salad:

  • 1 red bell pepper, thinly sliced
  • 2 carrots, shredded
  • 1 yellow beet, shredded or thinly sliced
  • 1 zucchini, spiralized or thinly sliced
  • 3 rainbow radishes, thinly sliced
  • ½ small head of red cabbage, shredded
  • 1 15oz. can of garbanzo beans, drained and rinsed (*roasting is optional, but if roasting garbanzo’s you’ll need 1 tablespoon of extra virgin olive oil and salt and pepper to taste.)
  • 2 tablespoons of hemp seeds

For the Vegan Ranch:

  • 1 cup raw cashews, soaked overnight
  • 1 cup of water
  • 2 tablespoons of lemon juice
  • ¼ cup of apple cider vinegar
  • 3 teaspoons of onion granules
  • 2 teaspoons of garlic powder
  • 1 teaspoon of dried dill
  • 1 teaspoon of sea salt
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Toss garbanzo beans with olive oil, sea salt and pepper and spread out evenly on baking sheet. Bake for 25 – 30 minutes until golden and crispy.
  3. Next, prepare the ranch by combining all dressing ingredients in a high-speed blender and blend until smooth and creamy. If you prefer your dressing thinner, add more water.
  4. In a large bowl, combine your rainbow-colored veggies – red pepper, carrots, yellow beet, zucchini, rainbow radishes and cabbage.
  5. Top the veggies with your roasted (or raw) garbanzo beans, ranch dressing and hemp seeds.