No-Cook Vegan Rainbow Salad

1.In a large bowl, combine cherry tomatoes, cucumber, bell peppers, shredded carrots, red cabbage, red onion, and fresh parsley.

2.In a small bowl, whisk together lemon juice, olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.

3.Pour the dressing over the salad ingredients in the large bowl and toss well to coat everything evenly.

4.Serve the rainbow salad immediately or refrigerate for a while to let the flavors meld together before serving.