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QUICK + HEALTHY RAINBOW SALAD

Fresh, crisp and clean, 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 Healthy Salad Recipe

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

This asian inspired salad is perfect for those wanting to add 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.

It uses accessible ingredients and can be easily changed up as needed to suit your tastes. Plus, it’s free from oil, refined sugars, and is just plain delicious!

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

Ingredients + Substitutions

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 a mix of 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, can omit or use other seeds of 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, add to a large bowl. Add the bell peppers, scallions, avocado, and cilantro, 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.

Top 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 too!

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

More Fresh Salads You’ll Love!

Salads will always have a place in the meal rotation, try these other fresh salads to keep it fresh and versatile!

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.

Print

HEALTHY RAINBOW SALAD

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

Ingredients

Scale
  • 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

Instructions

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.

Notes

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.

Updated: Rainbow Salad (formally Rainbow Chop Salad) was originally published in March 2014. It has been retested and updated with new photos and helpful tips in January 2021.

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14 Comments

  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. Julie | The Simple Veganista says:

    Haha, this is an old recipe before I knew much. I’ll be updating it in the new year and will definitely keep that in mind. Thanks for pointing it out!

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

  5. Anonymous says:

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

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

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

  7. The Yogi Vegetarian says:

    looks just the thing for spring !

  8. 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. 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. :)

  9. 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. 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 :)

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

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