This easy to make chopped vegetable salad is packed with colorful veggies and will hold up all week in the fridge! It makes a large amount so it's great for meal prep or to bring to a potluck or gathering. Who knew raw veggies could be so good?!
This post was originally published on June 1, 2019. It was updated on January 11, 2025 with a new recipe and photos.
The key to a making a salad last in the fridge for a few days is to make sure to use ingredients that won't get wilted or soggy. This salad is made without lettuce! Instead we use a base of crunchy chopped cabbage, creating the optimal texture to start with.
This delicious vegetarian salad is tossed in my absolute favorite dressing: nutritional yeast dressing! Don't worry, I'll walk you through exactly how to make it. This tasty vinaigrette coats all of the veggies in the salad making sure you get a tasty mouthful in every bite!
Veggie chopped salad pairs well with grilled eggplant sandwiches and black bean lentil veggie burgers and. If you like this recipe you'll love my mediterranean chickpea lentil salad, cabbage carrot salad and broccoli beetroot salad!
Ingredient Notes
- Cabbage - use green or purple cabbage as the base of the salad. This holds up well and will still have it's crunchy texture after a few days.
- Veggies - red bell pepper, carrot, yellow pepper, cucumber, red onion and dill make up the bulk of the salad.
- Feta cheese - this is optional, but I like how the creamy cheese balances out the vinegar-based dressing! Also, feta cheese is a hard cheese and holds up well in the salad all week.
- Dressing - my nutritional yeast dressing is savory, garlicky, salty and acidic. It pairs well with the elements of the chopped salad.
Substitutions and Variations
- Vegan chopped salad - make sure to omit the feta cheese. Everything else is naturally vegan!
- More veggies - other vegetables that will hold up well are radishes, corn, green beans, snap peas or snow peas! I do not recommend using softer vegetables such as cherry tomatoes, they will become mushy and soggy.
- Beans - add in a can of your favorite beans such as garbanzo beans.
- Herbs - swap out the dill for your favorite fresh herb such as fresh parsley, chives, basil or cilantro.
- Dressing - swap in your favorite dressing! I think this lemon dijon vinaigrette would be a great alternative. I would recommend a vinegar-based dressing over a creamy one for this recipe.
Step by Step Instructions
Step 1 - Chop all of the veggies into small pieces (diced) and add them to a large bowl with the feta.
Step 2 - Mix the dressing together
Step 3 - Toss the salad with the dressing.
Hint: make sure to chop the cabbage into fine confetti-like pieces. This is a bit time-consuming but it is an important step to creating the perfect bite.
Video
Emily's Top Tip
"This is great to make when you need to clean out your fridge! Make sure to check your fridge to see if there are any other veggies you may need to use up that you can add to the salad."
Frequently Asked Questions
Store this salad in an airtight container in the refrigerator for up the 5 days. I do not recommend freezing this.
In a chopped salad, all of the ingredients are small and finely chopped so every single bite will contain all of the ingredients! Each forkful is bursting with flavor and texture. Regular salads usually contain leafy greens which are often larger in size so you may not always get every ingredient on your fork in each bite.
Chopped Vegetable Salad
Ingredients
- 1 small head cabbage , finely diced (green or red cabbage)
- 1 English cucumbers , diced (or 4 Persian cucumbers)
- 1 large carrot , shredded (or diced)
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- ½ cup red onion , diced
- ½ cup feta cheese (optional)
- 3 tablespoons fresh dill , roughly chopped (or your favorite fresh herb)
For the Dressing:
- 3 tablespoon nutritional yeast
- 1 clove garlic , grated or minced
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon white miso paste
- 3 tablespoon apple cider vinegar
- ¼ cup seasoned rice vinegar
- ½ tablespoon maple syrup
- 3 tablespoon extra virgin olive oil
Instructions
- Finely dice all of the veggies into small pieces and add them to a large mixing bowl along with the feta cheese.
- Make the dressing. Add the nutritional yeast, garlic, oregano, parsley, miso paste, apple cider vinegar, rice vinegar, maple syrup and olive oil to a jar or bowl. Whisk together or shake well to combine.
- Add the dressing to the bowl of salad. Toss together until the salad is coated in dressing. Serve & enjoy.
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