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. (update: I finally gave in and renamed this “Rainbow Kale Salad.” It fits.)
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.
Nearly every color of the rainbow is represented in this salad with kale, crunchy bell peppers, juicy oranges, and more. Chickpeas, sunflower seeds, and pepitas add protein and crunch! All that and oil-free too.
4cupsshredded red cabbage(about 1 small head, quartered and cored))
3navel oranges(supremed (reserve juice for dressing)*)
1small red onion(thinly sliced)
1medium red bell pepper(cored, seeded and thinly sliced)
1medium yellow bell pepper(cored, seeded and thinly sliced)
115-ounce can chickpeas (garbanzo beans), drained
1/3cupsunflower seeds
1/3cuppepitas(hulled pumpkin seeds)
Dressing:
1/4cupfreshly squeezed orange juice(use reserved juice from supremed oranges)
1/4cupbalsamic vinegar
2tablespoonsDijon mustard
1/2teaspoonkosher salt
1/2teaspoonground black pepper
Instructions
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.