Chopped Rainbow Veggie Salad

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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.

a bowl of rainbow veggie salad

This chopped salad is one of the quickest salads to throw together – just chop your veggies, mix in the salad dressing and you are good to go. And leftovers taste great the next day – so that is lunch easily sorted.

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…

the ingredients needed for making chopped veggie salad

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.

  1. Wash and prep veggies.
  2. Chop veggies into bite-size pieces and mix together in a large bowl
  3. In 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.
  4. Let the salad chill for an hour before serving.
chopped salad with vegetables in a bowl with salad dressing being poured on

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

What is a chopped salad?

This is a simple salad where the main ingredients have been chopped to roughly the same size.

close up of a colorful chopped salad in a bowl on a table

Serving Suggestions

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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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a bowl of rainbow veggie salad
Print Recipe
4.68 from 28 votes

Crunchy Veggie Rainbow Salad

Simple to make but full of vibrant colors and great flavor, this salad which is perfect for a picnic or barbeque.
Prep Time10 minutes
Cook Time1 minute
Total Time10 minutes
Course: Main
Cuisine: American, Western
Diet: Gluten Free
Servings: 6
Calories: 111kcal
Author: Bintu Hardy

Ingredients

For the salad

  • 1 cucumber peeled and deseeded
  • 3 bell peppers 1 red, 1 orange, and 1 green
  • 2 carrots
  • ¼ head red cabbage
  • 6 tomatoes deseeded
  • 2 cups (40g) arugula or other salad greens

For the Asian salad dressing

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • maple syrup (optional) to taste

Instructions

  • Wash and prep veggies.
  • Chop veggies into bite-size pieces and mix together in a large bowl.
  • In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and rice vinegar. Pour over the salad and toss well.
  • Let the salad chill for an hour before serving.
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Notes

  • 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 – keep in an airtight container inside the fridge for 3 days.
  • There are 2 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 111kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 124mg | Potassium: 665mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6869IU | Vitamin C: 117mg | Calcium: 57mg | Iron: 1mg

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Recipe Rating




248 Comments

  1. 5 stars
    Love all the ingredients, can’t wait to try this! It looks so delicious and easy!

  2. 5 stars
    Love all the colors of this salad – it inspired me to make my own with what I had on hand. The dressing is so good too!

  3. 5 stars
    Love the simplicity of the Asian Salad Dressing – made a version with what veggies were in my fridge and tried out your salad dressing! Its really awesome and the maple syrup makes a huge difference!

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