Chopped Rainbow Salad

Name: Chopped Rainbow Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: romaine lettuce 100 g; red cabbage 80 g; carrot 70 g; bell pepper 90 g; corn kernels 70 g; olive oil 1.5 tbsp; lemon juice 1.5 tbsp; salt 0.4 tsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Finely cut romaine and red cabbage, with carrot and bell pepper in small dice, let one forkful pick up all five vegetables at once.

Size is most of the work: if the carrot pieces run large, they take longer to chew and the bite falls apart into separate flavors. With only olive oil, lemon juice and salt for dressing, the slight bitterness of red cabbage and the sweetness of corn come through plainly. Leaves need drying well, since any water left on them thins that light dressing fast. None of the vegetables goes limp quickly, and the dressed salad keeps its crunch in the fridge as a make-ahead meal.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Wash 100 g romaine and 80 g red cabbage, then shake off as much water as possible and pat dry with paper towels.

Extra moisture thins the dressing and makes the salad lose its clean crunch.
2

Cut the romaine into fine pieces under 0.3 cm so it is easy to pick up in one bite.

Shred the red cabbage to a similar thickness, slicing any thick ribs thinly so they do not feel hard.
3

Dice 70 g carrot and 90 g bell pepper into even pieces about 0.8 cm wide.

Keep checking the size as you cut, because uneven pieces make the carrot dominate some bites and disappear in others.
4

Put 70 g corn kernels in a sieve and let them drain for about 5 minutes.

If the surface still looks wet, press lightly with a spoon or towel so the dressing coats the vegetables instead of pooling.
5

In a small bowl, stir together 1.5 tablespoons olive oil, 1.5 tablespoons lemon juice, and 0.4 teaspoon salt.

Mix until the salt is no longer visible and the dressing looks slightly thickened.
6

Place all vegetables in a large bowl and pour the dressing around the edges, not in one spot.

Toss gently for about 30 seconds until the colors are evenly mixed, then serve right away or keep chilled.