Colorful Fruit & Veggie Salad Recipe – Ginger-Honey Dressing

Last Updated on 4 months by Neha Deshmukh

Colorful Fruit & Veggie Salad Recipe – Ginger-Honey Dressing

Introduction

Honestly, sometimes the simplest things are the best, right? This colorful fruit and veggie salad is exactly that. It’s bright, it’s fresh, and it’s bursting with flavor. I first made this for a summer picnic with friends, and it was a huge hit! It’s become a go-to for potlucks, quick lunches, or just when I need a healthy and happy boost. Plus, it’s so easy to customize – feel free to swap in your favorite fruits and veggies!

Why You’ll Love This Recipe

This salad isn’t just delicious; it’s a winner for so many reasons. It’s incredibly quick to put together – we’re talking 15 minutes! It’s packed with vitamins and nutrients, making it a super healthy choice. And the ginger-honey dressing? Oh my goodness, it’s the perfect balance of sweet, tangy, and a little bit spicy. It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create this vibrant salad:

• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 onion
• 1 red apple
• 2-3 baby corn
• ½ cup cabbage, finely shredded
• ½ cup pineapple, cubed
• 1 inch grated ginger
• 2 garlic cloves
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp honey
• ½ tsp soya sauce
• ¼ cup low-fat mayonnaise
• 1 tbsp mustard powder

Ingredient Notes

Let’s talk ingredients! Freshness is key here. Look for peppers that are firm and brightly colored. A good quality olive oil really makes a difference in the dressing – I love using extra virgin.

And honey? Don’t be afraid to experiment! Wildflower honey has a lovely floral note, while clover honey is a bit milder. You can even use local honey if you have access to it. For the soya sauce, make sure to check the label if you’re gluten-free (more on that in the variations section!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies and fruit. Chop the red, yellow, and green peppers, onion, apple, baby corn, cabbage, and pineapple into bite-sized pieces. Don’t worry about being too perfect – a little bit of rustic charm is totally fine!
2. Now, for the star of the show: the dressings! For the Ginger-Honey Dressing, whisk together the grated ginger, crushed garlic, lemon juice, olive oil, honey, and soya sauce with a little pepper.
3. If you prefer a creamier dressing, mix the mayonnaise, mustard powder, lemon juice, honey, and pepper for the Honey-Mustard Dressing.
4. In a large bowl, toss the chopped vegetables and fruits with your preferred dressing. I usually start with a little dressing and add more to taste.
5. Finally, and this is important, chill the salad for at least 30 minutes before serving. This allows the flavors to meld together and become even more delicious. Trust me, it’s worth the wait!

Expert Tips

• To prevent the apple from browning, toss it with a little lemon juice right after chopping.
• If you’re short on time, you can use pre-cut veggies and fruit. Just make sure they’re fresh!
• Don’t overdress the salad! You want the veggies and fruit to be coated, not swimming in dressing.

Variations

This salad is super versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the honey for maple syrup or agave nectar. It works beautifully!
• Gluten-Free: Just double-check that your soya sauce is certified gluten-free. Tamari is a great gluten-free alternative.
• Spice Level: Add a pinch of chili flakes to the ginger-honey dressing for a little kick. My friend, Priya, loves this!
• Summer/Picnic Adaptation: Pack the salad and dressing separately and combine them just before serving to prevent it from getting soggy. A mason jar is perfect for the dressing.

Serving Suggestions

This salad is fantastic on its own as a light lunch or side dish. It also pairs well with grilled chicken, fish, or tofu. I love serving it with some warm naan bread for a complete Indian-inspired meal.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The veggies might release some liquid as it sits, so you might want to drain it before serving.

FAQs

1. Can I use other fruits and vegetables in this salad? Absolutely! Feel free to add mango, grapes, carrots, or cucumber. Get creative!
2. How can I make the dressing ahead of time? Yes! You can make both dressings up to 3 days in advance and store them in airtight containers in the refrigerator.
3. What is the best way to chop the vegetables for even mixing? Aim for roughly the same size pieces. A good sharp knife helps!
4. Can this salad be served as a main course? Definitely! Add some chickpeas or grilled paneer to make it more substantial.
5. Is this salad suitable for kids? Yes, most kids love this salad! You might want to go easy on the ginger and soya sauce.
6. What kind of soya sauce should I use? Regular or low-sodium soya sauce works well. If you’re watching your sodium intake, opt for low-sodium.