Chopped Rainbow Salad
Chopped rainbow salad dices romaine, red cabbage, carrot, bell pepper, and corn kernels into small, uniform pieces so that every forkful picks up multiple colors and textures at once. Keeping the cuts even ensures consistent crunch and even dressing distribution across the bowl. The dressing uses only olive oil, lemon juice, and salt, allowing each vegetable's natural flavor to come through without interference. Red cabbage's slight bitterness and corn's sweetness create a built-in contrast, and the low moisture content of the ingredients means the salad holds up well after tossing, making it suitable for packed lunches or advance preparation.
Adjust Servings
Instructions
- 1
Finely shred romaine and red cabbage.
- 2
Dice carrot and bell pepper into small cubes.
- 3
Drain corn kernels well.
- 4
Whisk olive oil, lemon juice, and salt for dressing.
- 5
Combine all vegetables in a large bowl and toss with dressing.
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