Raw Veggie Chopped Salad

5 from 21 votes

This Raw Veggie Chopped Salad (no lettuce!) is crunchy, fresh, and full of flavor — perfect for summer parties, potlucks, and BBQs. Vegan, gluten-free, oil-free, and ready in 15 minutes!

Prep Time15

Total Time15

Course: Salads, Sides

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 94kcal

Author: Jenn Sebestyen

Equipment

Large mixing bowl

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 head 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 cloves garlic 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.

Video

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!

~ 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.

Nutrition