My first name for this salad was “Loaded Rainbow Chopped Salad,” and I couldn’t get over how it sounded like something that would have happened during an especially free-spirited concert in the ’60s. I’m sure no explanation is needed as to how I got to “Hippie Chopped Salad” from there.
The name fits for multiple reasons. It’s unbelievably colorful, it’s happy, it’s crunchy, and it’s even a little nutty (okay, so it’s got seeds – not nuts – so that’s a bit of a stretch. But stay with me!)
This salad got its start in my kitchen thanks first to a shopping trip to Whole Foods. Sometimes I enter their produce section and just want to throw my arms out and spin Maria Von Trapp style. The colors! The beauty! As I was fighting the urge, I happened upon a recipe card for Rainbow Kale Slaw. And I decided to give that a whirl instead.
The Whole Foods recipe itself was an interesting one. The dressing calls for no oil – yep, zero – and 1/4 cup of Dijon mustard. Not kidding! I chickened out and used less Dijon. And made a few more tweaks here, there, and everywhere – in true hippie style, I’ve gotta be me! (Note: I am so not a hippie, as much I sometimes wish I were).
Here are some of my favorite things about this salad:
- It is so colorful! Nearly every color of the rainbow is represented. We love color, man.
- It’s so super healthy. No fat or oils in the dressing – the only fats come from the seeds.
- It makes a nice big hearty salad. Perfect for potlucks.
- It lasts! You can keep this in the fridge, all sealed up, for 2-3 days. You can’t say that about most salads! It helps keep me on track when I’m feeling too lazy to prep yet another fruit or veg.
- Raindrops on roses and whiskers on kittens. Oh wait, there I go all Sound of Music again.
This Hippie Chopped Salad is groovy, man. Groooovy.
Hippie Chopped Salad
- 1 bunch lacinato (a.k.a. dinosaur kale, thick stems removed and leaves chopped bite-size)
- 4 cups shredded red cabbage (about 1 small head, quartered and cored))
- 3 navel oranges (supremed (reserve juice for dressing)*)
- 1 small red onion (thinly sliced)
- 1 medium red bell pepper (cored, seeded and thinly sliced)
- 1 medium yellow bell pepper (cored, seeded and thinly sliced)
- 1 15-ounce can chickpeas (garbanzo beans), drained
- 1/3 cup sunflower seeds
- 1/3 cup pepitas (hulled pumpkin seeds)
- 1/4 cup freshly squeezed orange juice (use reserved juice from supremed oranges)
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- To a very large bowl, add the kale, cabbage, orange segments, onion, and bell peppers. Mix well with your hands, salad tongs, or wooden spoons. Top with the chickpeas, sunflower seeds, and pepitas.
- Make the dressing. In a small bowl, combine the orange juice, vinegar, Dijon, salt, and pepper. Mix briskly with a whisk until combined.
- Pour the dressing over the salad. Mix with tongs or two wooden spoons until well-combined. Serve.
- Keeps refrigerated, covered, for 2-3 days.