Chopped vegetable salad (gluten-free, dairy-free, vegetarian)

This salad provides lots of crunch with no lettuce anywhere. You can include any raw vegetable—even ones you usually cook. The key is to cut them into small pieces (½ inch dice) so that every bite holds a combination of flavors. If you have one, a spiralizer makes an easy job of cutting vegetables into threads or half-moon slices.

Making salad dressing doesn’t have to be a chore—you can mix this one together right in the bowl with the vegetables. For an eggless mayo, consider Vegenaise, Earth Balance, or Wildwood spreads. All manner of mustards and vinegars work, from spicy to garlicky to citrusy to sweet. A splash of your favorite bottled hot sauce or a dollop of tapenade can give a salty kick.

Chopped vegetable options
  • bok choy, leaves and stems
  • fennel bulb
  • kohlrabi, peeled
  • daikon
  • sweet pepper
  • carrot
  • cauliflower
  • green beans
  • sugar snap peas or snow peas
  • green onions
  • red onion
  • radishes
Salad dressing options
  • mayonnaise
  • prepared mustard of choice
  • vinegars
  • lemon juice
  • toasted sesame oil
  • olive tapenade
  • basil pesto
  • hot sauce
  • tamari soy sauce or coconut aminos
Garnish options
  • extra-firm tofu or seasoned tofu, diced
  • chia seeds
  • sunflower seeds
  • pumpkin seeds
  • slivered almonds
  • pitted olives
  • chopped fresh herbs
  • pickled jalapeño chiles or peperoncini
  1. In a large bowl, mix together the diced vegetables you want to include in your salad.
  2. Add the dressing options and toss with the vegetables to coat. Garnish, toss again if you like, and serve.

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