Whole Veggies to Chopped Salad in 5 minutes. No time? No knife skills? No problem! This food processor salad takes salad cutting to the next level. You can have a finely chopped salad or chunky chopped salad in no time.
This post has been updated from the original posted October 19, 2019.
Love the idea of eating chopped salad….but not so much the making of it? I’ve got news for you….it doesn’t have to be complicated or time consuming. You can use your food processor for chopping vegetables…yes, you read that right! Whatever veggies you have in the crisper drawer are the perfect ones to include in this easy food processor salad recipe. YUP…whole veggies to chopped salad in 5 minutes. You’ve got this.
Ingredient Notes
- Greens: Choose something hearty—like collards or kale if you plan on meal prepping this to have on hand for the week. Other good choices include romaine, swiss chard, baby kale, beet greens, arugula, watercress….they’re all good, they are all packed with vitamins, minerals and fiber but low in calories.
- Cruciferous Veggies: broccoli, cauliflower, cabbage, brussels sprouts, radishes.
- Sweet Vegetables: carrots and beets are easy to chop in the food processor, offering crunch and flavor.
Step by Step
Ingredients for no oil dressing:
- TAHINI: Look for a brand that has just sesame seeds in the ingredient list. Ground sesame paste is awesome to work with if you follow my number one tip: Store the unopened glass jar of tahini upside down in your pantry. When you first open the jar, mix THOROUGHLY to get a uniform texture. Then, it will be ready to use in your favorite tahini recipes (like these healthy brownies, low-carb cauliflower hummus or this green tahini sauce), without being too dry or too drippy.
- TAMARI: A gluten-free alternative that has less sodium that traditional soy sauce.
- RICE VINEGAR: Look for a brand that is unsweetened. Rice vinegar has a more delicate and sweet flavor thatn white vinegar making it a great choice to use in dressing.
- MAPLE SYRUP: Just a splash to even out the flavor of this yummy dressing.
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📖 Recipe
Chopped Salad Recipe
Ingredients
- 3 large carrots
- 3 stalks celery
- 2 cups broccoli florets
- ½ small head purple cabbage
- 1 small purple onion
- 1 bunch curly kale
- ½ cup sunflower seeds
Sunflower Dressing
- ½ cup tahini***
- 2 Tablespoons unseasoned rice vinegar
- 2 Tablespoons tamari
- ¼ cup water
- 1 Tablespoon maple syrup
- ¼ teaspoon cayenne pepper
Instructions
- Prepare Veggies: peel carrots, scrub celery, take middle core out of cabbage, peel onion, de-stem kale. Roughly chop each vegetable into large chunks to be put in the food processor.
- Using the "S" blade in your food processor, pulse each veggie separately until uniformly chopped and then transfer to a large bowl. There is no need to clean out the bowl in between.
- MAKE THE DRESSING: place all ingredients in a small bowl and whisk until smooth. If still too thick to pour, add additional water, 1 Tablespoon at a time until desired thickness. Taste for seasoning and add in S+P if needed.
- Toss desired amount of salad with dressing until fully mixed and then top with sunflower seeds.
- Store remaining chopped salad in container with tight fitting lid for up to 1 week. Store dressing in air tight container for up to 2 weeks. Shake vigorously or re-whisk dressing before using.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Lori
This the easiest and best chopped salad—ever!! I used the vegetables I liked-broccoli, curly kale, carrots, celery and purple cabbage. In place of tahini I used cashew butter which made the dressing very creamy. I will definitely be making this again soon.
Debra Klein
Perfect! That cashew butter substitution sounds fabulous, will have to try it next time. Thank you for the suggestion.
Skip
Just hot a new food processor and this recipe is just what I needed – I love prepping ahead and then using the veg different ways.
Debra Klein
Awesome….this is the perfect food processor, meal prep recipe.
Susan
I saw your FB post of this recipe this afternoon and just put the salad and dressing together to serve with leftover salmon for dinner. Thanks for another nutritious and delicious way to use what’s on hand to create a yummy dish.
Debra Klein
Terrific! Timing is everything, right? So glad it worked well for you…I adore the ease of making this salad.
Charlene
MMM I love a good chopped salad! It just seems to taste so much better when the veggies are chopped really fine and the flavors blend together more,
Debra Klein
I couldn’t agree more. Chopped is my favorite kinda salad.
Chelsea Pearl
All my favorite things in one salad, yum! I am going to try your dressing recipe ASAP.
Debra Klein
Excellent. Such a simple dressing too.
Trent peek
I have always had a tough time making a chop salad. But, this salad looks like I need to try again.
Debra Klein
Armed with a food processor it couldn’t be any easier. Give it a whirl….let me know how it goes.