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

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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.


  • 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.