It’s official – 2022 will be my year of chopped salad recipe appreciation. Towards the end of last year, I posted several, including a broccoli apple salad, carrot raisin salad, and green and red cabbage salad. Now, I’m starting this year off with a bang with this super (super!) versatile, healthy rainbow chopped salad (aka a mixed veggie and red cabbage salad). This vegan chopped salad is simple, versatile, and absolutely packed with nutrients and wholesome goodness for a detoxing, immune-boosting meal. But, for a moment, let’s focus on the versatility. Not only is this rainbow salad a great “clean out the fridge/pantry” dish, but that’s not all! Use the veggies you have to hand (or make it an excuse to visit your local farmer’s market!), top it up with other fruits, seeds, proteins, grains, etc., and top it all off with your choice of dressing (I used a moreish roasted garlic dressing!) Make a large batch and enjoy this healthy rainbow chopped salad recipe for dinner, then add some grains or protein to enjoy a hearty lunch the following day. And all you need to do is some chopping and grating. Doing this by hand can be a little tedious, so I highly recommend turning to your kitchen tools for this recipe (like a mandoline, food chopper, and/or food processor) to get it prepped in no time at all! Want to enjoy more simple, healthy salads? You may enjoy this Asian broccoli salad (with sesame ginger dressing), simple arugula pomegranate salad, or browse through my list of 40 easy salad recipes!
The Rainbow Chopped Salad Ingredients
This rainbow cabbage salad recipe relies on a combination of different colored, textured ingredients, including:
Red cabbage: green cabbage would also work in this cabbage crunch salad. Tomatoes: try to use “meaty” tomatoes without tons of seeds. Bell pepper: red, orange or yellow bell peppers would work. Cucumber: use a low-seed variety like Persian or English cucumber. Carrots: any colored carrot will work. Watermelon radish: or other radish types will work too. Spring onions: or scallions/green onions. Pomegranate: buy the seeds or de-seed the pomegranate yourself. Herbs: use the fresh herbs you have to hand: parsley, mint, cilantro, basil, dill, etc. Salad dressing: this is another versatile component of this rainbow salad recipe. I used a delicious roasted garlic dressing, which tastes like garlicky heaven! However, you could also use a simple vinaigrette, a citrus-based dressing, this honey mustard dressing, etc.
How Do You Make a Basic Vinaigrette?Use 1 part acid (vinegar: balsamic vinegar, white wine vinegar, red wine vinegar, apple cider vinegar, etc., or lemon juice) to 3 parts oil (I usually use extra-virgin olive oil), plus salt & pepper.You can then jazz it up with herbs, shallots, ginger, garlic, and other ingredients.
Optional Add-ins and Variations
The best thing about this shredded cabbage salad is its versatility. It really is the perfect “clear out the fridge/pantry meal.”
Legumes: boost the protein and fiber in this red cabbage salad further with the addition of legumes such as lentils, chickpeas, kidney beans/white beans/fava beans. Grains: my favorite option is quinoa. However, you could also use farro, buckwheat, brown rice, amaranth, barley, etc. Noodles would also work in this rainbow salad. Nuts/Seeds: for protein and crunch, add chopped nuts (like walnuts, almonds, cashews) or seeds (sunflower seeds, hemp hearts, pumpkin seeds, sesame seeds). Flaxseed: loaded with essential fatty acids and Omega-3s, which will support several cleansing functions in our bodies. Protein: my favorite way to add protein is with tofu or tempeh. However, you could also add shredded chicken or even fish to this shredded vegetable salad. Egg: add chopped hard-boiled eggs into the rainbow chopped salad or top a portion off with a runny poached egg. Dried fruit: Cranberries or raisins will add little bursts of sweetness to this healthy cabbage salad. Cheese: Add crumbled feta, goat cheese, blue cheese, or mozzarella pearls over the rainbow red cabbage salad recipe. For a vegan chopped salad, use your favorite dairy-free alternatives (like this vegan mozzarella or feta).
What other Fruit & Vegetables Work Well with This Salad?
Whether you want to select the ingredients based on flavor, texture, or even their detoxing ability, there are lots of options to choose from for this chopped salad recipe.
Top Detoxing Vegetables & Fruit
Other Options
How to Make a Rainbow Chopped Veggie Salad?
First, I make sure my salad dressing is prepared, so it has time to sit and “marinate”. I used this roasted garlic dressing this time. Next, rinse and shred/finely chop all the vegetables using a sharp knife, mandoline, food chopper, and/or food processor. I finely shredded the red cabbage (a food processor will get this done in no time at all) and carrot, finely chopped the tomato, bell pepper, and cucumber, and thinly sliced the green onions. If you’ve only got tomatoes that are fairly seedy, it may be a good idea to de-seed them before adding them to the salad, likewise with the cucumber. At the same time, remove the seeds from the pomegranate (if you aren’t using pre-prepared). Combine all the ingredients in a large bowl and toss well. You can then enjoy the salad immediately, though I recommend allowing it to sit for 20-30 minutes to allow all the flavors to meld a little first.
How Make Ahead and Store?
Make ahead: you can chop any or all of the vegetables a day or so in advance and store them in airtight containers in the refrigerator. Keep “wet” veggies (tomato, cucumber, etc.) in separate containers from dry ones (carrot, cabbage, etc.). You can also prepare your salad dressing of choice (like this roasted garlic dressing) in advance and keep it in a jar in the fridge for several days. Then, when you’re ready, combine all the ingredients and enjoy! Store: once assembled, store the chopped veggie salad in an airtight container in the fridge for up to 2-3 days. The veggies will soften and release excess liquid in this time, becoming more “watery”. If you want to store it for longer, keep the salad and dressing separate and store it for 4-5 days. I haven’t tried, though I don’t recommend freezing the salad as it will affect the texture of several of the fresh ingredients.
Recipe Tips and Notes
To speed up the prep: a mandoline, food chopper, and/or even food processor grating disk really come in handy to speed up the prep to just a few minutes. If you aren’t worried about even pieces, you can chuck several of the ingredients (separately) into a food processor and process until finely chopped. Experiment: this mixed rainbow red cabbage salad is SUPER versatile. Use the veggies you have available, swap out the dressing, make it heartier with the addition of grains and proteins; it’s the perfect versatile salad. Allow it to “marinate”: give the dressing and veggies just 20-30 minutes to marinate will make for a more flavorful, developed chopped veggie salad.
More Simple Salad Recipes
Lebanese Lentil Tabbouleh (Vegan Lentil Salad) Middle Eastern Vegan Chickpea Salad (Balela Salad) Simple Cucumber Onion Salad Roasted Beet Salad with Goat Cheese (Optionally Vegan) Simple Arugula Pomegranate Salad with Parmesan
Or check my list of 40+ easy salads! If you try this nutrient-dense rainbow chopped veggie salad (red cabbage salad) recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
