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    Home » Recipes » Salads

    Raw Veggie Chopped Salad

    Published: May 28, 2021 by Jenn Sebestyen

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    Jump to Recipe Jump to Video Print Recipe
    Two forks on a plate with chopped salad.
    Chopped raw veggies mixed with vinaigrette in a glass bowl.
    Chopped raw veggies mixed with vinaigrette in a glass bowl.
    Bowl of salad on a plate with fresh herbs, lemon wedges, and a bunch of red grapes.
    Raw Veggie Chopped Salad in a white bowl garnished with two lemon wedges.

    This Raw Veggie Chopped Salad is perfect for summer parties, potlucks and BBQs. Full of flavor and no lettuce needed. You can easily double the recipe to feed a huge crowd. Vegan, gluten free, nut free, soy free and oil free!

    Raw Veggie Chopped Salad in a white bowl garnished with two lemon wedges.

    Salads are perfect for quick lunches and a first course before dinner. They also travel really well, so pack ’em up for parties, potlucks and BBQs!

    To ensure you don’t get bored of this veggie wonderland, change up your ingredients often, try different dressings and toppings, add fruit for a little sweetness and, sometimes, you can even leave out the lettuce!

    This Raw Veggie Chopped Salad is a favorite and there’s not a leaf of lettuce in sight!

    This salad has it all: crunch from the raw broccoli and peppers, freshness from the herbs, a spicy bite from the radishes, cucumbers and grapes that are clean and crisp, seeds that are filling and hearty and a lemony oil-free dressing to bring it all together.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage
    4 Pro tips and tricks
    5 FAQs
    6 More vegan salads with no lettuce
    7 Raw Veggie Chopped Salad

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Veggie Chopped Salad ingredients: broccoli, bell peppers, cucumber, radishes, grapes, sunflower seeds, hemp seeds, fresh parsley, fresh dill, lemon, garlic, dijon mustard, red wine vinegar, apple cider vinegar, pure maple syrup, salt and pepper.

    Ingredient notes and substitutions

    The key to this incredibly healthy salad is super fresh ingredients. Fresh herbs are key! Please don’t make this with dried herbs, I promise it won’t be the same.

    This is the perfect salad for summer when peppers, cucumbers and radishes are growing plentiful in gardens and can be found in every farmers market.

    The chopped broccoli, sunflower seeds and hemp seeds add real staying power to fill you up without filling you out!

    And, I love the addition of red seedless grapes for a little sweetness.

    You don’t need a lot of dressing for this colorful raw salad because the fresh herbs bring a ton of flavor. But, the dressing is quite strong in the flavor in order to compete with all the hearty vegetables. So, don’t be alarmed if you try the dressing on it’s own and think it’s a bit overpowering. Once mixed with all the other ingredients, it will be perfect!

    Substitutions: Feel free to leave out any veggies you don’t like and double up on the ones you do. Other yummy raw options would be cauliflower florets, shredded carrots, or chopped zucchini. Feel free to throw in some nuts, like walnuts or almonds instead of, or in addition to, the seeds.

    How to make the recipe

    Aside from a bit of chopping, this chopped salad recipe is really easy to make.

    4 photo collage of adding chopped broccoli, bell peppers, cucumbers, and radishes to a bowl.

    In a large mixing bowl, place the chopped broccoli (1), chopped orange and yellow bell peppers (2), chopped cucumbers (3), and sliced radishes (4).

    4 photo collage of adding halved red grapes, chopped fresh herbs, and seeds to the bowl and mixing it well.

    Add the halved red grapes (5), chopped fresh parsley and fresh dill (6), and sunflower seeds and hemp seeds (7). Mix all the ingredients well (8).

    2 photo collage of whisking the salad dressing and pouring it over the salad.

    Whisk the dressing ingredients in a small jar or bowl (9). Pour the dressing over the salad (10) and mix well to combine.

    Chopped raw veggies mixed with vinaigrette in a glass bowl.

    You can serve it right away, but it’s better if you prep it ahead of time and let the flavors mingle for an hour or two in the fridge. You can even make it a day or two in advance.

    Storage

    This veggie chopped salad will keep well for 3 to 4 days in an air-tight container in the fridge.

    Do not freeze this salad.

    Close up of broccoli, peppers, grapes, and herbs in a mixed salad.

    Pro tips and tricks

    ~ Chop all the veggies about the same size.

    ~ Use fresh herbs, not dried!

    ~ Switch it up!

    • Add diced avocado right before serving.
    • Toss it with chopped romaine or spinach.
    • Add olives or vegan feta.
    • Toss it with cooked and cooled quinoa.
    • Add chickpeas or white beans.

    ~ Make this salad ahead of time and let it mingle with the dressing for at least an hour or two. I like to toss the salad once or twice during this time so the dressing completely covers all the veggies.  The veggies will start to soak up the dressing and soften just a bit, while still maintaining their crunch.

    ~ Double it up to serve a crowd.

    ~ This Raw Veggie Chopped Salad is vegan, gluten free, nut free, and oil free!

    Bowl of salad on a plate with fresh herbs, lemon wedges, and a bunch of red grapes.

    FAQs

    Do salads have to have lettuce?

    Salads do not have to have lettuce or leafy greens of any kinds. We love eating veggie and fruit salads, grain salads, bean salads, and pasta salads.

    What is a chopped salad?

    A chopped salad contains ingredients that have all been chopped into similar size pieces and mixed with a dressing. This makes for a more even flavor and texture distribution.

    Are raw vegetables healthier than cooked?

    With some vegetables, cooking them may destroy or reduce some of the nutrients, particularly water soluble vitamins. [source] However, the difference is small and consuming vegetables, no matter raw or cooked, is good for your health.

    Is organic produce healthier?

    This is a hot topic that is always up for debate. As I always say, “A conventional apple is a better choice than an organic potato chip.” Increasing your fruit and vegetable consumption is a good thing regardless of whether they are organic or not.
    Having said that, if you can afford to buy organic varieties of the “Dirty Dozen,” which are the most heavily sprayed crops with pesticides, I recommend that you do.

    Two forks on a plate with chopped salad.

    More vegan salads with no lettuce

    • Sugar Snap Pea Salad
    • Cucumber Chickpea Salad
    • Healthy Broccoli Salad
    • Summer Pasta Salad
    • Raw Corn Radish Salad
    • Hearts of Palm Salad

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Raw Veggie Chopped Salad in a white bowl garnished with two lemon wedges.

    Raw Veggie Chopped Salad

    A fresh, crunchy and flavorful way to “eat the rainbow.” The perfect salad for parties, potlucks and BBQs. Make it ahead of time and relax before it’s time to eat!
    5 from 16 votes
    Print Pin Rate
    Course: Salads, Sides
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 94kcal
    Author: Jenn Sebestyen

    Ingredients

    Chopped Raw Veggie Salad

    • 1 orange bell pepper chopped small (about 1 cup)
    • 1 yellow bell pepper chopped small (about 1 cup)
    • 5-8 radishes cut in half and sliced thin (about ¾ cup)
    • 1 small head of broccoli chopped small (about 2 cups)
    • 1 seedless cucumber chopped small (about 2 cups)
    • 1 cup halved red seedless grapes
    • 2-3 tablespoons chopped fresh dill
    • ¼ cup chopped fresh parsley
    • ¼ cup raw shelled sunflower seeds
    • ⅛ cup raw hemp hearts

    Oil-free Dressing

    • 1 garlic clove minced
    • 2 tablespoons red wine vinegar
    • 1 tablespoon apple cider vinegar
    • juice of 1 lemon
    • 1 tablespoon dijon mustard
    • 1 tablespoon pure maple syrup
    • ½ teaspoon salt or to taste
    • ⅛ teaspoon pepper or to taste

    Instructions

    • In a large bowl, combine all the salad ingredients and mix well.
    • Whisk all the dressing ingredients in a small bowl.
    • Pour the dressing over the chopped veggies and toss well to coat.
    • Cover and place in the fridge for an hour or two, tossing the salad once or twice during that time to coat evenly.

    Notes

    ~ The measurements of the chopped veggies are estimates. It doesn’t have to be exact as long as it’s close. 
    ~ Chop all the veggies about the same size.
    ~ Use fresh herbs, not dried!
    ~ Switch it up!
    • Add diced avocado right before serving.
    • Toss it with chopped romaine or spinach.
    • Add olives or vegan feta.
    • Toss it with cooked and cooled quinoa.
    • Add chickpeas or white beans.
    ~ Make this salad ahead of time and let it mingle with the dressing for at least an hour or two. I like to toss the salad once or twice during this time so the dressing completely covers all the veggies.  The veggies will start to soak up the dressing and soften just a bit, while still maintaining their crunch.
    ~ Double it up to serve a crowd.

    Storage
    Keep leftovers in an air-tight container in the fridge for 3 to 4 days.
     

    Nutrition

    Calories: 94kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 184mg | Potassium: 326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2050IU | Vitamin C: 155.1mg | Calcium: 70mg | Iron: 2.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Meredith says

      February 26, 2022 at 1:26 pm

      This is utterly delicious! I don’t care for broccoli, but adding grapes really masked the taste for me. The dressing was amazing too.5 stars

      Reply
      • Jenn Sebestyen says

        February 26, 2022 at 4:27 pm

        Wonderful! So glad you love it. Thanks, Meredith!

        Reply
    2. Jay says

      January 15, 2022 at 8:06 am

      I really have no idea what’s the ratio for dressing should be??? Is garlic in the dressing too?

      Reply
      • Jenn Sebestyen says

        January 15, 2022 at 9:32 pm

        Use all of the dressing. And garlic is only in the dressing. Enjoy.

        Reply
    3. Samantha says

      July 14, 2021 at 9:51 am

      Made this for the beach today – YUM! Even my kiddos loved it! Added jicama and I subbed maple syrup with honey. THANKS!5 stars

      Reply
      • Jenn Sebestyen says

        July 14, 2021 at 4:19 pm

        That’s wonderful, Samantha! I love jicama – what a great addition!

        Reply
    4. Joshua Kilgore says

      June 09, 2021 at 12:18 pm

      Hi!
      Is the dressing included in the nutrition information for this post? Thanks!

      Reply
      • Jenn Sebestyen says

        June 09, 2021 at 9:16 pm

        Yes it is!

        Reply
    5. Alexandria Phillips says

      May 01, 2020 at 2:18 pm

      I made this for a dinner at my sister’s house tomorrow. It is really yummy. Peppers don’t agree with me so I subbed them out with carrots and sugar snap peas. The herbs are an amazing addition.5 stars

      Reply
      • Jenn Sebestyen says

        May 02, 2020 at 5:13 pm

        I’m so glad you enjoyed it and were able to adjust it your tastes! Thanks, Alexandria!

        Reply
    6. Alexandria Phillips says

      April 30, 2020 at 8:57 am

      what do you think that I could replace the peppers with?

      Reply
      • Jenn Sebestyen says

        April 30, 2020 at 11:21 am

        You could just leave them out or add any of your favorite veggies…small chopped cauliflower, zucchini, carrots, etc.

        Reply
        • Alexandria Phillips says

          April 30, 2020 at 7:01 pm

          Carrots and I think sugar snap peas!! Thanks. My brain is a little dead today. Can’t wait to make this tomorrow!

        • Jenn Sebestyen says

          May 01, 2020 at 11:37 am

          Perfect! Let me know how it turns out!

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

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