Vegan Food Processor Salad
Here’s how to make a Vegan Food Processor Salad recipe that is healthy, nutritious, and delicious! Use your favorite greens and vegetables and then toss with your favorite dressing.
If you’re tired of eating a plain green salad, then you might want to try a chopped salad made in a food processor. The benefit of a chopped salad is that the greens and veggies get chopped really small, which can help change the texture of the dish. You might even be surprised that kids or people who don’t normally like salads enjoy this version.
See my full article on the best vegetables for picky eaters.
A chopped salad is also great because you can get creative with the ingredients. Feel free to use whatever you have on hand, including:
- romaine lettuce,
- cabbage, green or red,
- fresh herbs,
- dark leafy greens like kale or Swiss chard,
- onion,
- sprouts,
- bell peppers,
- tomatoes,
- fennel,
- or any other vegetable that you enjoy raw.
The best way to make a chopped salad is to use a food processor. You can also use just a knife and cutting board, but your work will be so much easier using a food processor like a Breville Sous Chef or a Cuisinart.
If you do have to use the knife to chop the ingredients, then just try to chop them as small and finely as you can. The smaller, the better!
Recipe Steps
Step One
Gather up your veggies and greens and add them to a food processor. I use the S blade when making my food processor salad (as opposed to the shredding dish).
Process on high for about 15 seconds, or until the veggies and greens have started to shred.
Step Two
Pour the shredded mixture into a large mixing bowl and toss with your favorite dressing. You might like my Honey Mustard Vinaigrette (just replace the honey with maple syrup, if necessary).
Step Three
Top your chopped salad with any other “extras,” you like, such as sliced olives, toasted nuts or seeds, dried cranberries, or crumbled vegan cheese.
Step Four
Serve the chopped salad, or store it in the refrigerator for up to a day or two.
Other Healthy Salad Recipes You Might Like
- Carrot Cucumber Salad
- Lentil & Wild Rice Salad
- Lemon Quinoa Vegetable Salad
- Romaine Salad with Simple Vinaigrette
- Summer Salad with Dairy-Free Strawberry Yogurt Dressing
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Vegan Chopped Salad Recipe
- Total Time: 17 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Here’s how to make a Vegan Food Processor Salad recipe that is healthy, nutritious, and delicious! Use your favorite greens and vegetables and then toss with your favorite dressing.
Ingredients
- 6 cups romaine lettuce leaves (from about 1 head)
- 1 cup roughly chopped green cabbage
- 2 celery stalks, cut into large chunks
- 1 bunch, fresh flat-leaf parsley, stems removed
Instructions
- Place the romaine, cabbage, celery, and parsley into the bowl of a food processor fitted with the “S” blade. Pulse several times until ingredients are finely chopped.
- Pour the ingredients from the food processor into a large mixing bowl. Toss with your favorite dressing.
- Serve immediately, or cover and place in the refrigerator until you are ready to serve.
Notes
- You can use whatever greens and vegetables you like in this chopped salad.
- This salad is best served on the day that you make it. However, you can store any leftovers in an airtight container in the refrigerator for up to several days.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Food Processor
- Cuisine: Healthy
Keywords: how to make a healthy, plant-based micro-chopped salad, nutritarian chopped salad
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This is my favorite way to serve salad anymore!
★★★★★
Another great idea on how I should prepare my vegetable salad next time 🙂
Thanks Carrie!
★★★★★
Hi Carrie, I hope all is well with you!
This prep/recipe reminds me of my travels through Vietnam as this dish is reminiscent of the classic Vietnamese Salad (minus the insane helpings fish sauce and spicy chillies!). I too have been to hell and back with cancer and it was this viet twist on your dish that was just about the only thing I could keep down when going through chemo. For anyone in the same situation I can’t recommend the addition of powered spirulina (not TOO much as it can hinder the taste somewhat!) to salads like this just to give your blood that extra boost it needs when tackling chemo/cancer. I feel it really helped and was more effective than the manufactured iron supplements they ply you with.
Anyway, thats just my two cents!
All the best,
Kirst x
I just wanted to let you know how much I love your site! After checking it out I saw that you are a thy ca survivor/patient- I am currently 6 months post op from tt and major neck dissection.I became a vegan when was diagnosed 8 months ago and I truly feel that all this healthy eating has given me a fast recovery. I have lost the pregnancy weight and have not had a cold or flu since becoming a vegan! You are an inspiration and I look forward to trying many of your recipes.
Hi Jennifer! Thanks so much for the note. I am 10 months out so we are both newbie survivors. I also felt that my healthy, vegan diet aided in my recovery, although I’ve had ups and downs with getting my energy levels back up and the right dosage of medication. Let’s keep in touch and feel free to e-mail me if you want to talk more about it! 🙂
I try to eat a salad a day as well, so I’m drawn to new ways of preparing them! This is such a cool idea. I tried this the other day with broccoli and cauliflower, to make it more of a couscous texture, but I like the idea of using actual greens and celery too. I’ll have to peruse your dressings, as it looks like you post some yummy ones on Vegan Delish. 🙂
Ohhhh, that’s a great idea to process the cauliflower and broccoli, I bet that turned out really well. I have made cauliflower “risotto” that way.
Hi Carrie!
How did you know I was looking for a good micro chopped salad mix? I need to get my greens up and knew this would be a good way. Thanks for the two options.
And congratulations on your milestone. Awesome!
Jodi
Awww, thanks for the nice words, Jodi. I am in love with your blog and photos. 🙂
What a great idea for salads. It would help with the chewing, especially when using kale. This week I made salad with some purple flowering kale and shredded carrots. Just added a bit of dressing and it was yummy, but next time I am going to use the processor.