Crunchy Chopped Vegetable Salad–Perfect for Holiday Leftovers
Crunchy Chopped Vegetable Salad is a favorite of mine because holiday leftovers aren’t just turkey, ham and casseroles. There are also the vegetables from the veggies tray.
I always go overboard on fresh veggies. It’s my attempt to always have something for everybody available on the veggie tray. And because of that, I end up with an abundance of leftover vegetables.
What to do with all the leftovers
At the end of a party, I dump ALL the vegetables into a large Ziploc bag, and snack on them throughout the following week. I’ll often pick and choose some for a stir fry dish or chop up a couple handfuls and add them to a pot of soup.
But this recipe for Crunchy Chopped Vegetable Salad is the perfect way to use up those ALL the vegetables.
How to Make Crunchy Chopped Vegetable Salad
This recipe is so simple to make. It’s super flexible so you can use whatever vegetables you have left.
So if you’re feeling lazy, you don’t even have to sort through the bag of vegetables. If you’re short on broccoli, sub it for cauliflower, sweet bell pepper, or carrots. This salad really does work with any combination of vegetables.
Just be sure you have 7 cups of chopped vegetables and 1 cup of chopped cabbage.
I like to use Napa cabbage (Chinese cabbage) if I can find it at my grocery store. Napa cabbage is a more tender and definitely milder in taste than a head of basic green cabbage. But your basic green cabbage will work just fine.
I like to make the vinaigrette first. It always tastes better after resting in the fridge for a half hour or so before using.
As far as the pumpkin/sunflower seeds go, I usually use pumpkin seeds in the fall and sunflower seeds in the summer. But use whatever seeds you prefer. Try a combination of seeds. Yum!
The recipe does call for a lot of chopping. After a prepping for a party, I’m not always in the mood to chop. Plopping down in front of the TV or with a good book is more my speed.
That’s when my food processor comes in handy. It’s a great kitchen tool, but be careful to not over process the veggies if you use it.
To Make the vinaigrette
- In a small bowl, whisk all the vinaigrette ingredients together. You can also place the ingredients jar (with a lid) and shake to combine.
- Refrigerate ½ hour before using.
To make the Salad
- Chop the vegetables with a sharp knife on a cutting board. It helps keeps the vegetables uniform in size.
- When the vinaigrette is made and vegetables are chopped, combine the chopped vegetables nuts, seeds and cranberries with the vinaigrette. Stir the ingredients to coat the vegetables evenly.
Other Favorite Salads
Crunchy Chopped Vegetable Salad
For the Salad
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, chopped
- 1 celery stalk
- 1 cup radishes
- 1 cup cabbage, red or green, chopped
- 1-1/2 cups fresh flat leaf parsley
- 1/2 cup sliced almonds or chopped pecans
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/3 cup dried cranberries
For the Vinaigrette
- 4 Tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice (juice from 1-2 lemons)
- 1 Tablespoon fresh ginger, peeled and grated
- 2 Tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
For the Salad:
- CHOP all of the vegetables into somewhat even pieces with a very sharp knife until all are finely chopped. You can use a food processor but don't over chop.
- PLACE chopped ingredients, nuts, seeds and cranberries in large mixing bowl.
For the Vinaigrette
- In a small bowl, WHISK together the vinaigrette ingredients until combined. You can also put the ingredients in a jar with a lid. SHAKE to combine. A handheld or regular blender can also be used.
- TASTE the dressing. ADJUST seasonings. If it needs more lemon, ADD another squeeze of juice.
- TOSS salad with vinaigrette to completely coat.