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Quick + Healthy Rainbow Salad

Fresh and crisp this colorful Rainbow Salad with Spicy Mango Dressing is light, filling, and delicious! It’s oil-free, sugar-free, and vegan, making it a healthy lunch or dinner option.

top down view of rainbow chop chop salad in a bowl with items surrounding.

Why We Love This Recipe!

This Rainbow Salad is full of fresh flavors and super quick and easy to make. When topped with the spicy mango salad dressing, it’s a perfect combination of flavors for a deliciously healthy salad!

It’s made with easy-to-find, accessible ingredients and can be easily modified as needed to suit your tastes. Plus, it’s free from oil and refined sugars!

This Asian-inspired salad is perfect for adding freshness to your meal plan. If you’re anything like me and get stuck in a rut of carb-heavy meals, you’ll love adding this fresh salad to your meal rotation!

top view of ingredients used to make rainbow chop chop salad.

Ingredients You’ll Need

Here is everything you will need, including ideas for substituting ingredients if needed. You can find the measurements in the recipe card below.

  • Leafy greens – Use about 8 cups. I used romaine, savoy, and red cabbage for a nice mix of color and texture.
  • Bell peppers – Use yellow, red, or orange.
  • Green onions
  • Cilantro – Adds a nice herby flavor.
  • Sesame seeds – I used black sesame seeds for contrast; you can omit or use other seeds of your choice.
  • Slivered almonds – those with nut allergies can omit
  • Avocado – Adds a nice creaminess and pairs well with the mango dressing.
  • Mango Dressing – I used this quick and easy, 5 ingredient Spicy Mango Salad Dressing.
top down view of ingredients for chop chop salad added to bowl.

How To Make Rainbow Salad

Chop and shred your lettuce and cabbages and add to a large bowl. Add the bell peppers, scallions, avocado, and cilantro, and give a good toss. Serve in individual bowls and top with spicy mango dressing, sesame seeds, and slivered almonds.

That’s it, so easy, fresh and delicious!

This salad makes a monster salad for one or can be split into four individual salads. I often make it for one and graze on it throughout the day.

Salad Tips

  • Add extra veggies. Feel free to add diced cucumbers and or shredded carrots for even more color, flavor, and texture.
  • Include more protein. The almonds and sesame seeds add a bit of protein but feel free to add 1 cup of edamame or chickpeas to the mix. Also, cubed plain, baked, or crispy fried tofu would be delicious!

side angle view of mango dressing being poured over rainbow chop chop salad.

More Fresh Salads Recipes!

side angle view of rainbow chop chop salad in a bowl.

If you try this rainbow salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Light, bright and delicious, this healthy Asian inspired Rainbow Salad is for those days when you’re feeling the need to eat lighter or getting in that daily raw meal! Sugar free, oil free, and vegan recipe.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Salad, Entree, Side
  • Method: mix
  • Cuisine: Asian, American
  • Diet: Vegan


  • 1 head romaine, sliced
  • 1 small head savoy cabbage, or 1/2 head large, sliced
  • 1/4 head red cabbage, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 scallions, sliced
  • 1/2 cup cilantro, roughly chopped

To serve

  • Mango dressing, use full recipe
  • 1 avocado, sliced
  • black sesame seeds
  • slivered almonds


Salad: Add romaine and cabbage to a large bowl. Add the bell peppers, scallions, and cilantro over the greens. Toss to mix.

Serve: Serve in individual dishes, top with diced avocado and spicy mango dressing. Add a sprinkle of black sesame seeds and slivered almonds over top. If eating this as a monster salad, simply enjoy straight from the large bowl.

Makes one very large salad or four smaller salads.

Store: Leftovers can be kept in the refrigerator for up to 4 days.


Feel free to add diced cucumbers and or shredded carrots for even more color, flavor and texture.

The almonds and sesame seeds add a bit of protein, but feel free to add 1 cup of edamame or chickpeas to the mix. Also, cubed plain, baked or crispy fried tofu would be delicious too!

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. This will be a keeper, even though I forgot to add the avocado, seeds and almonds. Thanks for sharing!

  2. This salad is great! I made it tonight & loved the flavor combinations – sweet, tangy, & spicy – so perfect! I of course devoured the whole thing in one sitting, lol, but I did three YouTube HIIT workouts beforehand & worked up quite an appetite! 😁

  3. Made this salad tonight, spicy! Love it and will make it again, thanks so much :)

  4. Anonymous says:

    Any alternatives to mango? My wife is allergic to mango:(

    1. julie@thesimpleveganista says:

      I would suggest using either apricots or papaya in place of mango. Would love to know how it goes. :)

  5. Oh man, I want this mango dressing in my belly now! The perfect spring dressing to get me back into my salad-eating habit :)

  6. The Yogi Vegetarian says:

    looks just the thing for spring !

  7. Katie @ Produce On Parade says:

    Oooo mango dressing, I'll take it! I've been buying loads of strawberries as well, I think it's spring fever!

    1. julie@thesimpleveganista says:

      Yes, could be and I'm so happy spring is finally here! Not that we've had much of a winter but I love the newness spring brings. :)

  8. Anonymous says:

    I just had this salad for lunch and it was absolutely wonderful! I happened to have all the ingredients, and it looked so cheerful and fresh that I decided I needed it to brighten a very gloomy day … and it sure did! I cut the amounts in half and it made a huge and satisfying meal. I am still very addicted to salt and had the salt shaker on the table, but forgot to use it as the flavors and texture were wonderfully vibrant without added salt. Thank you … this is one salad and dressing I will make often.

    1. julie@thesimpleveganista says:

      Wonderful, I'm so glad you enjoyed it! It is a very large salad, cutting in half is perfect for a generous single serving. Thank you so much for taking the time to comment…makes my day to know it brightened yours! Cheers :)

  9. Oh I love this salad, so colorful, and the dressing looks amazing!

    1. julie@thesimpleveganista says:

      Thank you!

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