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.
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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.
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.
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.
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.
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
Mango dressing, use full recipe
1 avocado, sliced
black sesame seeds
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!