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Rainbow Chopped Salad

Rainbow Chopped Salad

A vibrant and nutritious Rainbow Chopped Salad made with a variety of fresh vegetables, topped with a homemade lemon tahini dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 cups Curly Kale (finely chopped)
  • 1 large Red Bell Pepper (diced)
  • 1 cup Carrots (shredded or matchsticks)
  • 1 cup Yellow Bell Pepper or Sweet Cor
  • 1 large English Cucumber (diced)
  • 2 cups Purple Cabbage (shredded)
  • 1 cup Edamame (shelled) or Chickpeas
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Honey or Maple Syrup
  • Salt and Black Pepper to taste

Method
 

  1. Prepare the Kale: Place the finely chopped kale in a large mixing bowl. Drizzle a tiny bit of olive oil and a pinch of salt over it. Use your hands to massage the kale for about two minutes until it becomes dark green and tender.
  2. Chop the Vegetables: Carefully dice the red bell pepper, cucumber, and purple cabbage into uniform, bite-sized pieces. Shred the carrots or use a mandoline for thin matchsticks.
  3. Combine the Colors: Add the diced peppers, cucumbers, cabbage, carrots, and edamame to the bowl with the massaged kale.
  4. Whisk the Dressing: In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk vigorously until the dressing emulsifies and becomes smooth.
  5. Toss the Salad: Pour the dressing over the vegetables. Use large spoons to toss the Rainbow Chopped Salad thoroughly.
  6. Final Seasoning: Taste a bite of the Rainbow Chopped Salad. Add more salt or pepper if needed, and give it one final toss before serving.

Notes

To prevent sogginess, ensure vegetables are dry after washing. Use hearty greens like kale or cabbage. Store dressing separately if making ahead.