Colorful Chopped Salad with Carrot Ginger Dressing

From Kansas City, hello! I’m happy to have Cookie home with me. We need to catch up on our cuddles. Although I’m still processing my post-cookbook vacation to Morocco, I’ll soon offer additional details. Would you be interested in me starting a separate travel and leisure section of the site with its own email list?

I’m going to provide the recipe for my upcoming large salad today. The idea is to make the salad and dressing before the start of the week and store them separately. Thus, you can have salad every day of the week! Your excitement for the idea was fantastic.

The small side salad with the carrot-ginger dressing you encountered a few weeks ago is here in a large size. After being away from home for two weeks, it is precisely what I need.

This one is loaded with beta carotene-rich bell peppers and carrots, cruciferous vegetables (you know those are healthy), and leafy greens. For extra protein, I boiled some edamame (soy beans). In conclusion, it’s crisp and delicious, and I recommend making it!



Also read: Celery Salad with Dates, Almonds and Parmesan


  • 6 ounces chopped butter lettuce or romaine
  • 1 ½ cups edamame, preferably organic, defrosted if necessary
  • 1 ½ cups chopped purple cabbage
  • ¾ cup chopped red onion
  • Florets from 1 head of broccoli, finely sliced
  • 1 red bell pepper, chopped
  • ⅓ cup roughly chopped fresh cilantro
  • 1 batch of homemade carrot ginger dressing


  1. In a large serving bowl, combine everything but the dressing. Toss to combine.
  2. When you’re ready to serve, toss in enough dressing to lightly coat all of the ingredients—or, if you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for 3 to 4 days.