Rainbow Vegan Chopped Salad

This summery vegan chopped salad comes together in minutes yet looks impressive. Whether you enjoy it as a light dinner or bring it to a party, it's sure to awe with its rainbow hues.


For the Dressing

  • Juice of a lemon
  • 2 tbsp coarse-grained mustard
  • 2 tbsp maple syrup
  • Generous salt and pepper

For the Salad

  • Quarter of a small red cabbage
  • Medium-sized orange carrot
  • 3 baby (or one small) zucchini
  • 2 c sugar snap peas
  • 3 baby (or half a large) red bell peppers
  • 3 baby (or half a large) orange bell peppers
  • 3 baby (or half a large) yellow bell peppers
  • 3 baby (or one small) cucumbers
  • 1 c rainbow cherry tomatoes
  • Avocado
  • 0.25 c roasted salted almonds


  1. In the bottom of a large mixing bowl, whisk together the dressing ingredients.
  2. Dice the cabbage and cut the the carrots and zucchini into rounds. Add them to the dressing and toss. Let them sit for at least 15 minutes to tenderize, or up to several hours.
  3. Dice the sugar snaps, bell peppers, and cucumbers. Cut the tomatoes into halves. Add these additional veggies to the mixing bowl and toss again gently.
  4. Transfer the salad to a serving bowl. Garnish with avocado slices and coarsely-chopped almonds.