AIP Friendly Rainbow Vegetable Salad with Lemon-Herb Dressing
This vibrant bowl is a celebration of color and crunch, piling grated beets, carrots, shredded red cabbage, radishes, zucchini, and cucumber into one stunning, satisfying salad that serves four. The autoimmune protocol can feel limiting when it comes to bold, exciting flavors, but this recipe leans hard into fresh herbs, lemon zest, ginger, and turmeric to deliver real depth without any of the usual off-limits ingredients. Every single component — from the apple cider vinegar to the drizzle of honey — fits cleanly within AIP guidelines, so there's no need to second-guess a single bite. The dressing comes together in about 30 seconds of whisking, and a quick 10-minute rest lets the vegetables soak up all that bright, tangy flavor before you even pick up a fork. It's the kind of dish that looks like it took serious effort but is genuinely simple to pull off on a weeknight. Fresh parsley is built right in, and optional cilantro on top adds an herby finish that makes the whole bowl feel restaurant-worthy.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium beets, peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 1 medium zucchini, cut into thin half-moons
- 1 cup red cabbage, thinly shredded
- 1 cup cucumber, thinly sliced into half-moons
- 1 cup radishes, thinly sliced
- 2 scallions, thinly sliced
- ¼ cup fresh parsley, roughly chopped
For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Peel and coarsely grate the beets and carrots using a box grater or the coarse shredding disc of a mandoline. Transfer to a large mixing bowl.
- 2
Add the zucchini half-moons, shredded red cabbage, cucumber, radishes, scallions, and parsley to the bowl with the beets and carrots.
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