rainbow salad with cashew nuts and goat's cheese

preparation time

20 minutes minuten PT20 minutesM


  • 1 mango
  • ¼ red cabbage (less if you have a large cabbage)
  • 1 red pepper thin strips
  • 150 grams of sugar snaps
  • 4 to 5 forest pens
  • small bunch of fresh mint, coarsely chopped
  • small bunch of fresh coriander, coarsely chopped
  • 100g Bettine goat cheese balls
  • handful of cashew nuts
  • 2 tsp sesame seeds (a mix of black and white sesame seeds is fun)
  • Dressing: ½ red pepper
  • 4 tbsp lime juice
  • 1 tbsp honey
  • pinch of salt

kitchen equipment

  • mandolin or very good cutting technique
  • peeler


Andrea van Annie Pannie made a real rainbow salad with no less than 5 colors during Bettine Saladay. Those beautiful colors come from thin strips of red cabbage (= purple), red pepper, carrot, mango and sugar snaps. A party on your plate and a pleasure to eat! And also very healthy.

Pull the threads of the sugar snaps with a knife. Wash them and cook them for 3 minutes. Then immediately rinse them in a colander with cold water to retain the color. Drain the water.

Heat a frying pan and roast the cashew nuts until they are crispy and golden brown. Let them cooldown on a plate.
Peel the mango and cut into thin strips. Clean the bell pepper and remove the seeds. Cut very thin strips with a knife or mandolin. Peel the forest pens and scrape thin ribbons with the peeler.

Remove the outer leaf from the piece of red cabbage and cut away the hard core. Now scrape the mandolin into very thin strips.

Now make the dressing.
Finely chop the chilli. Remove the seeds, otherwise the dressing will be too spicy. Mix the lime juice, honey and salt well and stir in the chilli pieces.

Put the red cabbage, mango, bell pepper, sugarsnaps and carrot ribbons together with the finely chopped coriander and mint in a large salad bowl. Pour the dressing over it and mix everything well, but carefully together. Sprinkle the salad with the cashew nuts, the sesame seeds and the Bettine goat cheese balls.

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