Rainbow Veggie Chopped Salad – Fresh, Crunchy & Colorful | Magic in Kitchen
Rainbow Veggie Chopped Salad
Discover this quick and easy Rainbow Veggie Chopped Salad recipe packed with vibrant vegetables and a zesty vinaigrette. Perfect for a light, healthy meal.
Table of Contents
Introduction
If you’re craving a dish that’s both refreshing and bursting with color, this Rainbow Veggie Chopped Salad is your answer. It’s the kind of vibrant salad recipe that not only tastes amazing but also looks stunning on any plate. Perfect for summer, this healthy veggie salad is loaded with nutrient-dense ingredients that come together in a crunchy, satisfying bite. Whether you need a side dish for your next barbecue or a light vegetarian lunch, this easy chopped salad recipe delivers on every front.
Ingredients
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- Salt and pepper to taste
For the Vinaigrette Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Preparation Instructions
- Prep the veggies: Wash and chop all your vegetables into small, uniform pieces for that perfect chopped salad texture.
- Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, minced garlic, and honey. Season with salt and pepper to your taste.
- Combine: In a large mixing bowl, add all the chopped vegetables. Pour the vinaigrette over the salad.
- Toss and chill: Toss everything well to coat evenly. Let the salad chill in the fridge for at least 15 minutes before serving to let the flavors meld.
- Taste and adjust: Before serving, give it one final toss and adjust seasoning if necessary.
Serving Suggestions
This colorful chopped salad is a perfect match for grilled meats or tofu. Serve it as a side dish at a picnic, a healthy appetizer for a dinner party, or make it the main meal with some quinoa or chickpeas added for protein. It’s especially great for meal prep—store it in the fridge and enjoy a vibrant salad all week.
Why Rainbow Veggie Chopped Salad Is Perfect for Any Occasion
This Rainbow Veggie Chopped Salad isn’t just visually stunning—it’s also incredibly versatile. Whether you’re hosting a summer barbecue, need a quick lunch, or want a nutritious side dish for dinner, this salad fits the bill. The crunchy veggies and zesty vinaigrette create a refreshing contrast that appeals to all ages and dietary preferences. Plus, it’s easy to customize by adding your favorite proteins or nuts, making it a go-to recipe for any meal or gathering.
Frequently Asked Questions (FAQ)
Q: Can I make this salad ahead of time?
A: Absolutely! It keeps well in the fridge for up to 3 days. Just keep the vinaigrette separate until ready to serve for maximum crunch.
Q: What other vegetables can I use?
A: Feel free to add zucchini, snap peas, corn, or even roasted beets for extra flavor and color.
Q: Is this salad vegan?
A: Yes, simply use maple syrup instead of honey in the vinaigrette for a fully vegan option.
Q: Can I add protein to make it a full meal?
A: Definitely! Add grilled chicken, boiled eggs, tofu, or chickpeas to boost the protein content.
Conclusion & Call-to-Action
This Rainbow Veggie Chopped Salad is more than just a pretty plate—it’s a crunchy, fresh, and flavorful dish that fits any occasion. Whether you’re trying to eat more vegetables or just want a colorful side for your next meal, this vegetarian chopped salad is the go-to choice. Don’t forget to leave a comment below if you try it, and visit Magic in Kitchen for more easy and healthy salad recipes. Your next favorite dish could be just a click away!
