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This Rainbow Chopped Salad 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.

Rainbow Chopped Salad Recipe

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 cups
  • Category: salad, meal prep, vegetarian
  • Method: Chopped
  • Cuisine: American
  • Diet: Vegetarian

Description

This Rainbow Chopped Salad with Cabbage 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.


Ingredients

Salad 

  • 2 cups red cabbage
  • 2 cups green cabbage
  • 1 cup mixed yellow & red bell pepper
  • 1 cup, 2 stalks celery
  • 1 cup snap peas
  • 1/4 cup red onion
  • 15-ounce canned kidney beans, rinsed and drained
  • 1 cup sharp cheddar cheese
  • a couple of shakes of salt

Dressing

  • 1 cup greek yogurt (I use whole milk)
  • 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

Topping


Instructions

Make the salad

Chop cabbage, bell peppers, celery, and snap peas in small similar-sized pieces, approximately 1/2 inch.  Mince red onions.  Dice cheese into small cubes.

Mix all salad ingredients together in a bowl with a couple of shakes or grinds of sea salt.

Make the 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. 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.


Notes

Salad will keep up to 4 days in the fridge if stored separately.

Nutrition

  • Serving Size: 2 cups

Keywords: Chopped Salad, Rainbow Chopped Salad, chopped salad recipe, chopped salad recipe healthy, chopped salad recipe with cabbage

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