This colorful chopped salad is every bit as fun and delicious as it looks and if you have a beautifully colorful vegetable in your refrigerator, it is welcome in this chopped rainbow salad.
Of course, this salad is beautiful with it’s variety of colors, but each vegetable brings something to the overall fabulousness of this salad in flavor, texture and healthy impact.
The red cabbage brings fiber and vitamin K, cucumbers promote hydration and are packed with antioxidants, the sweet peppers have lots of vitamin A, C and potassium and the tomatoes have lycopene, which benefits eye health and our hearts.
Pretty, delicious and healthy! Let’s get started…
This recipe will make one really big meal sized salad or two lunch portions. Begin by finely chopping 1 cup of leafy greens, 1 cup of red cabbage, 1/2 cup of cucumber, 1 small tomato, 2 tablespoons of red onion and 1 cup of sweet peppers. You can use all of one colored sweet pepper or use a variety of colors, if you want your salad super colorful.
Now that your vegetables are chopped, it’s time to make some ginger dijon dressing. Technically, you can use any dressing you love on this salad, but this sweet and tangy ginger dijon dressings pairs so perfectly with all of these beautiful veggies.
In a small bowl or a blender, combine 3 tablespoons of olive oil, 3 tablespoons of rice wine vinegar, 1 tablespoon of very finely minced ginger, 1 teaspoon of very finely minced garlic, 1 tablespoon of dijon mustard, 1 tablespoon of honey or maple syrup and a pinch of salt and black pepper and either blend or whisk vigorously until the dressing is fully incorporated and creamy.
Now add all of the finely chopped vegetables into a big bowl, add about half of the dressing and toss until combined. I always end up using all of this dressing, but I recommend starting with some, because you can always add more, but can’t take it away.
The combination of the sweet, tangy dressing over the variety of crunchy, colorful vegetables make this chopped rainbow salad a wonderful meal that is healthy, delicious and beautiful. It is vegetarian, vegan and gluten free, so everyone can enjoy this beautiful salad.
If you are looking for new salads to add to your meal routine, try this chopped rainbow salad out. You will be really glad that you did…
Chopped Rainbow Salad
Ingredients
Chopped Rainbow Salad
- 1 cup of leafy greens, finely chopped
- 1 cup of red cabbage, finely chopped
- 1/2 cup of cucumber, finely chopped
- 1 cup of sweet pepper, finely chopped
- 1 small tomato, finely chopped
- 2 tablespoons of red onion, finely chopped
Ginger Dijon Dressing
- 3 tablespoons of olive oil
- 3 tablespoons of rice wine vinegar
- 1 tablespoon of ginger, very finely minced or pasted
- 1 teaspoon of garlic, very finely minced
- 1 tablespoon of dijon mustard
- 1 tablespoon of honey or maple syrup
- a pinch of salt and black pepper
Instructions
- Combine all of the finely chopped vegetables in a large bowl
- In a small bowl or blender, combine 3 tablespoons of olive oil, 3 tablespoons of rice wine vinegar, 1 tablespoon of very finely minced ginger, 1 teaspoon of very finely minced garlic, 1 tablespoon of dijon mustard, 1 tablespoon of honey or maple syrup and a pinch of salt and black pepper and whisk or blender until fully combined
- Add some of the dressing to the bowl and toss to combine
- Add additional dressing, if needed
- Enjoy!
