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+ servings

Rainbow Ribbons

Course Salad
Cuisine American
Keyword Bell Peppers, Squash, Carrots, Cabbage
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5
Calories 118kcal


  • 1 medium bell pepper, red
  • 1 medium carrot
  • 1 medium squash, summer
  • 1 medium cabbage, red
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 ounce Parmesan cheese, shredded


  • Using a vegetable peeler, slice bell pepper, carrot, and squash into thin ribbons. Thinly slice cabbage.
  • Bring a pot of water to boil. Stir in salt, then add veggies; boil for 2-3 minutes until cabbage begins to soften.
  • Drain vegetables and rinse with cold water. Add oil, Parmesan, and additional salt to taste. Toss to coat.
  • Eat immediately, or refrigerate until ready to serve.


Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 622mg | Fiber: 5g | Sugar: 9g