Description
A vibrant and nutritious chopped rainbow salad featuring a variety of colorful vegetables combined with a simple, tangy homemade dressing. This fresh and crunchy salad serves perfectly as a light meal or a flavorful side dish, making healthy eating both delicious and visually appealing.
Ingredients
Salad Ingredients
- 1 cup red cabbage, chopped
- 1 cup romaine lettuce, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1 cup carrots, shredded
- ½ cup cherry tomatoes, halved
- 2 tbsp sunflower seeds
Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Chop the red cabbage and romaine lettuce into bite-size pieces. Dice the red and yellow bell peppers and cucumber. Shred the carrots and halve the cherry tomatoes so all ingredients are ready to be combined.
- Combine salad ingredients: Place all the chopped vegetables and sunflower seeds into a large mixing bowl, ensuring an even distribution of colors and textures.
- Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until the dressing is well emulsified and smooth.
- Toss the salad: Pour the dressing over the salad ingredients, then toss everything thoroughly to coat evenly with the dressing, enhancing the flavors and textures.
- Serve or chill: Serve the salad immediately for fresh crispness, or refrigerate until ready to serve to let flavors meld. Optionally, add chickpeas or grilled chicken to make it a more substantial meal.
Notes
- Add chickpeas or grilled chicken to transform the salad into a complete meal.
- Prepare the dressing separately if making the salad ahead of time to maintain freshness.
- This salad is great for meal prep lunches due to its vibrant flavors and ease of assembly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
