Rainbow Chopped Salad
This salad has a real clean out the fridge vibe - perfect for getting creative with food waste prevention!
If you don’t have all these ingredients, there are plenty of simple swaps that would taste just as good.
Veggies - some other good options are matchstick carrots, chopped bell peppers, cherry tomatoes, chopped radish, shredded kale. NOTE: If you are using frozen veggies, chop larger ones like broccoli or cauliflower before mixing in.
Frozen edamame - any kind of canned beans would also work here.
Dressing - a Greek yogurt ranch or Caesar dressing would also be delish.
Dill weed - you could also do (dried or fresh chopped) basil, parsley, thyme, chives.
RECIPE:
Ingredients:
Salad:
-2 cups chopped purple cabbage
-1 cup chopped celery
-1 cup mixed frozen veggies (mine had carrots, corn, lima beans, broccoli)
-1 cup shelled frozen edamame
-1 red apple, chopped
-1 clove garlic, minced
Dressing:
2 tablespoons vegan avocado oil mayo (I use Chosen Foods brand)
2 tablespoons apple cider vinegar
½ tablespoon dijon mustard
⅛ teaspoon black pepper
⅛ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
Juice of ¼ large lemon
Instructions:
In large bowl, add all salad ingredients and toss to combine.
In a mason jar or dressing shaker, combine all dressing ingredients and shake well.
Pour dressing over salad and toss to combine.