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Rainbow Salad

Rich and yummy Rainbow Salad with peas, baby carrots, mushrooms, chinese cabbage, bell pepper, tomatoes and feta cheese.
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Author Anna @ Anna Can Do It!


  • 500 gr Frozen Peas
  • 2-3 cup Baby Carrot
  • 4 Mushroom
  • 4-5 Chinese Cabbage leaf
  • 1 Bell Pepper
  • 1 Tomato
  • 1 cup Feta Cheese
  • 1 tsp Salt
  • 0.1 tsp Pepper


  • Add the peas and the baby carrots to a pan and start to cook them.
  • Clean and slice the mushrooms, then put them in the pan too.
  • Dice the cabbage and add to the veggies in the pan. Stir it from time to time and add a little water if needed.
  • Dice the tomato, the bell pepper and the feta cheese, put them in a bowl.
  • Put the cooked veggies to the bowl too, season it and mix it well.
  • Serve it while it's warm or put it in the fridge for 15-20 minutes.