This post may contain affiliate links. Read my full disclosure policy.
A deliciously crunchy and rainbow-colored Chopped Salad with cabbage, bell pepper, and kidney beans tossed in a yogurt dressing. Perfect for lunch and dinner- this healthy salad keeps for 4 days in the fridge. Vegan-adaptable. Plus 25+ Amazing Cabbage Recipes!
With hints of spring emerging, I feel very inspired to eat clean food, crunchy and colorful. Give me fiber and roughage! I also just want to be outside more. Having this salad in the fridge means a lot less time trying to figure out what’s for lunch. Crunchy cabbage, snap peas, bell pepper, kidney beans, bits of sharp cheddar, fresh herbs and sunflower seeds are all coated with creamy bright yogurt dressing. Keep the Chopped Salad undressed in one container and the dressing in another. It will keep for 4 days this way in the fridge! It’s a quick toss with the dressing, a sprinkle of seeds and the salad is ready!
The beauty of the Chopped Salad is that you get all the flavors from every bite. It tastes crunchy tangy and so fresh! I love the uniformity, it makes my scattered mind calm down and center. Feels amazing to know that I am nourishing myself with something good! Red cabbage is the base here.
Table of Contents
Why You’ll Love This Salad!
- The ingredients in this salad are all flexible! Switch up beans or type of cheese, use what you have on hand.
- Perfect for munching on for a few days. It is made with sturdy veggies that will hold up well in the fridge: such as cabbage, bell pepper and snap peas.
- The yogurt dressing! So thick and creamy, packed with a medley of herbs and bright with lemon, awakening all your taste buds.
Ingredients In Chopped Salad
Ingredient Notes For Chopped Salad
This is another recipe to just get you going, chop up what you have on hand. Use your favorite flavors, it’s hard to go wrong.
- hearty greens: cabbage, romaine hearts, kale, endive.
- tender herbs: basil, dill, parsley, chives, tarragon, mint, cilantro.
- beans: kidney, garbanzo, cannellini.
- crunchy veg: celery, bell peppers, pea pods, jicama, kohlrabi, radishes, etc.
- cheese: sharp white cheddar, manchego, smoked gouda, Emmental, Jarlsberg, or vegan cheese!
- toasted nuts and seeds: sunflower seeds, pumpkin seeds, slivered almonds.
- yogurt dressing: feel free to use vegan yogurt.
See the recipe card below for a full list of ingredients and measurements.
How To Make Chopped Salad
Step One– Chop and dice all salad ingredients roughly the same size except onions, dice a bit smaller.
Step Two– Mix the dressing. Yogurt keeps things clean and gives perfect creaminess to the dressing. Fresh herbs are key to lively flavor. Store separately.
Step Three– If serving immediately, toss the salad with the dressing. If making ahead, or for meal prep, store the salad and dressing separately in the fridge, combining as needed.
Serve topped with lots of microgreens, avocado, and toasted sunflower seeds.
This Chopped Salad is filling enough to eat on its own and perfect to pair with grilled protein or soup.
Chopped Salad FAQS
All the ingredients in the salad are cut or chopped into a similar small size. This gives each bite a taste of everything and lots of crunch!
When you use heartier greens like cabbage, kale, endive and vegetables such as celery, bell peppers, pea pods, jicama, kohlrabi, you can chop these up to 2 days ahead and store in the refrigerator.
Yogurt takes the place of ingredients like mayo and oil significantly cutting back on fat and calories as well as boosting the nutritional value of the dressing
Spring is my favorite time of year. All my senses are reawakening. It is so hopeful to watch buds, plants and bulbs emerge and hear the chattering excitement of birds. Reminding me again that what lies beneath or within needs time and stillness to in order to create life. How beautiful!
Try this rainbow Chopped Salad and share your inspired creations with us!
- Easy Crunchy Asian Slaw
- Sesame Cabbage Noodle Salad
- 40 Must-Try Vegan Salads
- Mexican Slaw with Cilantro and Lime
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
This Chopped Salad with cabbage, bell pepper, snap peas and kidney beans is crunchy, colorful and nutritious! Tossed with a lemony herbed Greek yogurt dressing, it is easy to make and easy to adapt. Perfect for meal prep, this salad keeps for 4 days in the fridge.
- 2 cups red cabbage, chopped
- 2 cups green cabbage, chopped
- 1 cup mixed yellow & red bell pepper, diced
- 1 cup celery, chopped
- 1 cup snap peas, sliced
- 1/4 cup red onion, finely diced
- 15–ounce canned kidney beans, rinsed and drained
- 1 cup sharp cheddar cheese, diced into 1/3 -inch cubes – optional but tasty.
- a couple of shakes of salt
- 1 cup Greek yogurt or use vegan yogurt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, pressed or minced
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce (optional but I like the depth it gives)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 cup parsley, chopped
- 1/2 cup fresh mixed herbs chives, dill, basil, mint, chopped
- toasted sunflower seeds
Make the salad
- Chop cabbage, bell peppers, celery, and snap peas in small similar-sized pieces, approximately 1/2 inch. Mince the red onions.
- Dice the cheddar cheese into small ⅓-inch cubes.
- Mix all salad ingredients together in a bowl with a couple of shakes or grinds of sea salt.
Greek Yogurt Dressing
- Whisk together greek yogurt, olive oil, lemon juice, garlic, dijon, soy sauce, black pepper, salt, chopped parsley and mixed herbs until fully combined.
- If serving immediately, toss the salad with the dressing. Adjust salt to taste. If making ahead, or for meal prep, store the salad and dressing separately in the fridge, combining as needed.
- Top with microgreens and toasted sunflower seeds.
Chopped Salad will keep up to 4 days in the fridge, storing the dressing separately.
- Serving Size: 2 cups
- Calories: 239
- Sugar: 5.3 g
- Sodium: 348.7 mg
- Fat: 14 g
- Saturated Fat: 4.4 g
- Carbohydrates: 18.5 g
- Fiber: 5.4 g
- Protein: 11.2 g
- Cholesterol: 16.8 mg
Keywords: Chopped Salad, Chopped Salad, chopped salad recipe, chopped salad recipe healthy, chopped salad recipe with cabbage