Low-Carb Rainbow Salad with Feta

Low-Carb Rainbow Salad with Feta

As the weather heats up, our desire for the comforting stews and one-pots of winter are replaced with cravings for fresh, light salads with delicious dressings. This Keto Rainbow Salad is packed with flavour and at only 8.7 g of net carbs per serving, it won’t spike your ketone levels.

Topped with crumbly feta and toasted seeds for a super quick, low carb lunch.

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per serving)

Total Carbs 12.7 grams
Fiber 4 grams
Net Carbs 8.7 grams
Protein 10.8 grams
Fat 37.1 grams
of which Saturated 9.5 grams
Energy 414 kcal
Magnesium 116 mg (29.1% RDA)
Potassium 557 mg (27.8% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (10%), fat (82%)

Ingredients (makes 3 servings)


  • 1 cup shredded white cabbage (70 g/ 2.5 oz)
  • ¾ cup sliced radishes (90 g/ 3.1 oz)
  • 1 medium carrot (90 g/ 3.1 oz)
  • ½ medium zucchini (100 g/ 3.5 oz)
  • ½ medium cucumber (100 g/ 3.5 oz)
  • 3 baby red peppers or 1 regular pepper (74 g/ 2.6 oz)
  • ⅓ cup pumpkin seeds (43 g/ 1.5 oz)
  • ⅔ cup feta, crumbled (100 g/ 3.5 oz)
  • Optional: fresh mint for garnish



  1. Preheat the oven to 190 C/ 375 F (fan assisted). Place the pumpkin seeds of a baking try and roast in the oven for 5 minutes until golden. Remove from the oven and allow to cool.
  2. Using a fine grater or a grating blade of a food processor, shred the cabbage and radish. Cut the carrots, courgette and peppers into fine matchsticks and slice or julienne the cucumber.
  3. Mix all the dressing ingredients together in a small bowl. Add all the grated vegetables to a large bow.
  4. Toss through the salad dressing, toasted seeds and crumbled feta. Enjoy!



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