This crunchy veggie rainbow salad recipe with an Asian salad dressing is simple to make but full of vibrant colors and great flavors. This easy chopped salad is the perfect side for potlucks, picnics, and BBQs.
Suitable for Vegan and Gluten free diets. Weight Watchers Point included. Like my Rainbow Hummus veggie wrap, this colorful Raw Veggie Salad is made with simple everyday ingredients but packs a big punch with great flavor. It is a vibrant side dish to serve at lunches, dinners, potlucks, BBQ parties, and great for packing in lunch boxes. The tasty Asian Salad Dressing, made from simple pantry ingredients, adds a welcome fresh uplift to this salad that you will be making 125762 times this year alone…
Ingredients Notes
Since this is going to be a crunch raw vegetable salad, try and use as many firm and fresh ingredients that you can find.
Bell peppers – Use red, orange and green to help with the rainbow colors.Cucumber – If using large watery cucumbers, make sure to deseed them so that they don’t make the salad watery.Arugula (rocket) – This adds a little bit of fiery flavor to the salad. Feel free to use other green like spinach or lettuce.Tomatoes – Use fresh juicy tomatoes, roma tomatoes work well but use any tomatoes that you have. Deseed them to avoid the liquid diluting the salad dressing.Carrots – choose nice firm carrots and chop them up small.Red cabbage – Adds really good crunch and color.Olive oil – Use your favorite olive oil, but in a pinch you can use canola oil instead.Soy sauce – I use a gluten free soy sauce, but you can use regular soy sauce.Sesame oil – Use toasted sesame oil for more flavor.Maple syrup – Adds a little sweetness, but other sweeteners, like sugar or honey, also work.Rice vinegar – You can substitute this for white wine vinegar or apple cider vinegar.
How To Make Chopped Salad
Get the complete ingredients list and instructions from the recipe card below.
Wash and prep veggies.Chop veggies into bite-size pieces and mix together in a large bowlIn a separate bowl, use a fork to mix the olive oil, soy sauce, sesame oil, maple syrup and rice vinegar. Pour over salad, and toss well to combine.Let the salad chill for an hour before serving.
Recipe Tips And Delicious Variations
Toss the salad again before serving so all the veggies are coated in the delicious dressing.Deseeding the tomatoes and cucumbers is important so that the salad dressing is not diluted down.Add nuts – Top with chopped nuts just before serving for extra crunch.Swap veggies – feel free to use other vegetables like beet, avocados, lettuce, etc.Swap the dressing – I have also served this with balsamic vinaigrette and French dressing.
Storage
Prep Ahead – Prep ahead and refrigerate for up to 4 hours ahead. Store – Store in an airtight container in the fridge for up to 3 days. Toss before serving. Freeze – I don’t recommend freezing this recipe.
FAQs
Serving Suggestions
Crunchy Air Fryer Fish Fillets.Air Fryer Whole Chicken.Grilled Steak.Juicy Salmon Fillets.
More Recipes You May Like
Southern Grape Salad.Pea Salad.Teriyaki Salmon Salad.Tuna Pasta Salad.Grilled Chicken Salad.Grilled Shrimp Salad.Chicken Fajita Salad.
Weight Watchers Points
There are 2 Blue Plan SmartPoints in one serving of this. Thank you for reading my chopped salad recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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