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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. Paul says

      January 22, 2020 at 6:00 am

      Looks really tasty but I would use an oil based dressing. We need fat to absorb the fat soluble vitamins A, D, E and K.

      Reply
      • Jenn Sebestyen says

        January 22, 2020 at 7:50 am

        There are healthy fats from the seeds in the salad. But, feel free to use some oil if you wish.

        Reply
    2. BJ says

      July 21, 2019 at 7:37 am

      Thank you for sharing this recipe. I first made it for a Ladies Play Date on a hot Arizona day by the pool. It was s such a refreshing addition to out evening meal!! Definitely a HIT!!!5 stars

      Reply
      • Jenn Sebestyen says

        July 21, 2019 at 6:31 pm

        Wonderful! I’m so glad you love it. Thank you!

        Reply
    3. Kristine says

      June 05, 2018 at 8:32 pm

      The base dressing is perfect for so many different vegetables. It is wonderful, easy, and tasty!5 stars

      Reply
      • Jenn S. says

        June 08, 2018 at 10:32 am

        Thank you, Kristine! So happy you loved it!

        Reply
    4. Karen says

      November 22, 2017 at 11:19 pm

      This is such a refreshing and replenishing salad! I didn’t add the hemp or sunflower seeds, and I didn’t have parsley, but it came out fresh and delicious! Thank you for the unique recipe!5 stars

      Reply
      • Jenn S. says

        November 23, 2017 at 8:53 am

        Thank you, Karen! So happy you loved it. Happy Thanksgiving!

        Reply
    5. Karissa says

      July 10, 2016 at 7:31 pm

      Do you know the nutritional facts on the salad?

      Reply
      • Jenn S. says

        July 11, 2016 at 8:05 am

        No, I don’t Karissa. There are a number of free online sources for nutritional facts. You can plug the ingredient list into one of them if you are interested.

        Reply
    6. Kate says

      June 02, 2016 at 10:03 am

      Weird combination works great. Everyone loved it!
      Bonus – cilantro-free!

      Reply
      • Jenn S. says

        June 02, 2016 at 12:43 pm

        I’m so happy to hear everyone enjoyed it! Not a cilantro lover, huh? I used to hate it, but now I love it! Funny how tastes change!

        Reply
    7. Becky says

      May 17, 2016 at 8:50 am

      This salad looks fabulous, Jenn!

      Reply
      • Jenn S. says

        May 17, 2016 at 6:00 pm

        Thanks, Becky! It is my fave! Always my go-to salad for potlucks and such.

        Reply
    8. Becky says

      May 09, 2016 at 3:28 pm

      This looks like my kind of salad!

      Reply
      • Jenn S. says

        May 09, 2016 at 8:00 pm

        Thanks, Becky! It’s one of my faves!! And the veggies stay crispy for days if there are leftovers!

        Reply
    9. Aimee / Wallflower Kitchen says

      April 12, 2016 at 5:21 am

      What a beautiful, colourful salad!

      Reply
      • Jenn S. says

        April 12, 2016 at 7:31 am

        Thank you, Aimee! It’s one of our favorites!

        Reply
    10. Shalee says

      April 08, 2016 at 9:13 am

      How long would this last in the fridge if I wanted to do it as apart of my meal prep for my lunch for the week?

      Reply
      • Jenn S. says

        April 08, 2016 at 10:16 am

        Hi, Shalee. It should last 2-3 days. It holds up really well.

        Reply
    11. Melissa says

      June 11, 2015 at 4:02 pm

      I made this salad for a family dinner and it was great. I omitted the radishes due to family request 🙁 and the hemp because I couldn’t find them at the big grocery store I went to. Regardless, this was so tasty and still crunchy and delicious the next day for lunch.
      I will make it again for sure!

      Reply
      • Jenn S. says

        June 11, 2015 at 8:48 pm

        I’m so glad everyone liked it Melissa! Thank you for sharing that with me! I love that it stays crunchy for a few days. You can’t keep lettuce salads like that!

        Reply
    12. Sophia @veggies dont bite says

      June 09, 2015 at 9:55 pm

      Love veggie salads! Especially when it’s hot I often crave nice fresh crisp veggies. YUM!

      Reply
      • Jenn S. says

        June 10, 2015 at 11:30 am

        I agree, Sophia! Sometimes it’s just too hot to turn on the oven or stove in the summer! And, this gives me a great excuse to peruse the farmers markets for hours…my favorite Saturday morning activity!

        Reply
    13. winwinfood says

      June 09, 2015 at 2:41 pm

      Yum! Love the addition of grapes Jenn! And I need to try that oil-free dressing, I’ve been looking for a good one for ages 🙂

      Reply
      • Jenn S. says

        June 10, 2015 at 11:29 am

        Thanks, Lucie! The grapes are so good in this!

        Reply
    14. Natalie says

      June 09, 2015 at 10:30 am

      Wow this is so beautiful! The grapes are such an unexpected ingredient, but they sound perfect in there with all that herby goodness 🙂

      Reply
      • Jenn S. says

        June 10, 2015 at 11:29 am

        Thanks, Natalie! The grapes really do add a nice burst of sweetness!

        Reply
    15. Linda @ Veganosity says

      June 09, 2015 at 8:23 am

      This is a gorgeous salad Jenn! I love salads that are lettuce free, such a nice change of pace. Pinned!

      Reply
      • Jenn S. says

        June 10, 2015 at 11:28 am

        Thanks so much, Linda! Sometimes I like vegetables other than leafy greens to be the star of my salads!

        Reply
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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.

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