Whole vegetables to a chopped salad in five minutes. No time? No knife skills? No problem. This food-processor chopped salad turns a pile of produce into a crunchy, flavorful salad quickly—choose a fine chop or a chunkier texture depending on your pulses.
This post was updated from the original published October 19, 2019.
Love the idea of a chopped salad but not the prep? You can use your food processor to chop vegetables quickly and evenly. Whatever veggies you have in the crisper are perfect for this easy food-processor chopped salad. From whole vegetables to a ready-to-eat chopped salad in about five minutes—really.
Chopped Salad Recipe: 5 minutes to done!
How to use a food processor to chop vegetables
Chopping by hand can feel meditative for some, but for many people it’s a chore. If you’d rather skip the knife work, the food processor is your best friend for making chopped salad quickly. This method is designed to help you eat more vegetables without spending a lot of time prepping.
Roughly chunk the vegetables so they drop easily into the food processor, use the “S” blade and pulse until the pieces reach the size you want. Pulse each vegetable separately for the most consistent results, then combine everything in a large bowl. No need to scrub the processor bowl between vegetables—just pulse and transfer.
Is chopped salad healthy?
Salad rich in fiber and antioxidant-packed vegetables is a smart choice for overall health, especially when paired with a simple, wholesome dressing. This chopped salad brings together a variety of vegetables to support a diverse gut microbiome and deliver vitamins, minerals and filling fiber. Vegetables like kale, cabbage, broccoli and carrots are low in calories yet nutrient dense—making a chopped salad an excellent everyday option.
What’s in a healthy chopped salad?
Short answer: vegetables. Use what you like and what you have. Aim for variety—some crunchy, some sweet, different colors and textures—to keep the salad interesting and nutrient-rich. Choose vegetables that hold up well in the fridge if you plan to meal-prep.
- Greens: hearty greens like kale or collards are good for meal prep; romaine, Swiss chard, baby kale, beet greens, arugula and watercress are all great choices.
- Cruciferous vegetables: broccoli, cauliflower, cabbage, Brussels sprouts and radishes add crunch and nutrients.
- Sweet vegetables: carrots and beets provide natural sweetness and texture and are easy to pulse in the food processor.
What makes a chopped salad?
A chopped salad delivers a little of everything in each forkful—crunch, color and balanced flavor. Bite-sized pieces make it easy to eat and enjoy. If you’re trying to increase vegetable intake or tired of ordinary leafy salads, this food-processor method is fast, flexible and fun. Swap and rotate vegetables to keep each batch interesting.
What dressing should I use on a chopped salad?
I often make a simple tahini-based dressing because it’s thick enough to cling to chopped veggies, uses pantry ingredients and needs no added oil. Changing the dressing alters the salad’s flavor profile—try tangy vinaigrettes, creamy avocado-lime dressings or smoky chipotle-style dressings to vary the experience.
Ingredients for a no-oil tahini dressing
- Raw tahini (just sesame seeds in the ingredient list). If you cannot eat sesame, substitute sun butter (sunflower seed butter).
- Tamari or a low-sodium soy alternative for savory depth.
- Unseasoned rice vinegar for a gentle acidity.
- A splash of pure maple syrup to balance flavors.
- A pinch of cayenne pepper for a mild kick.
No time to chop? Use your food processor
Use the food processor to chop kale, cabbage, carrots and other vegetables quickly. This method helps you use up produce before it spoils and keeps prepared vegetables on hand for easy meals all week.
Make a big batch while your food processor is out. Store chopped vegetables in a covered glass container in the fridge; placing a paper towel on top before sealing helps absorb excess moisture so the mix stays fresh for 5–7 days. When ready to eat, scoop a portion, add dressing and seeds or nuts—instant meal. Toss in leftover roasted vegetables or warm some of the chopped mix briefly in a skillet with olive oil and red pepper flakes for a quick sautéed side.
More easy healthy meal-prep ideas
-
Raw Cauliflower Salad with Lime -
Instant Pot Mexican Pinto Beans
-
Baked Steel Cut Oatmeal
-
Hearty Vegan Lentil Soup
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Recipe
Chopped Salad Recipe
Food-processor chopped salad gives you a nutritious, crunchy salad in about five minutes. Each bite delivers varied texture and flavor—perfect as a side or a meal base.
Equipment
- Food processor with an “S” blade
- Large mixing bowl or glass storage container with lid
- Small whisk or fork for dressing
Ingredients
- 3 large carrots
- 3 stalks celery
- 2 cups broccoli florets
- ½ small head purple cabbage
- 1 small purple onion
- 1 bunch curly kale
- ½ cup sunflower seeds (for topping)
Sunflower (Tahini) Dressing
- ½ cup tahini (or sun butter for sesame allergy)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons tamari (or low-sodium soy sauce)
- ¼ cup water (more as needed)
- 1 tablespoon maple syrup
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Prepare vegetables: peel carrots, scrub celery, remove the core from cabbage, peel the onion and remove kale stems. Roughly chop each vegetable into large pieces so they fit easily into the food processor.
- Using the “S” blade, pulse each vegetable separately until uniformly chopped to your preferred size. Transfer each chopped vegetable to a large bowl as you finish pulsing.
- Make the dressing: whisk tahini, rice vinegar, tamari, water, maple syrup and cayenne together until smooth. If the dressing is too thick to pour, add water one tablespoon at a time until you reach the desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Toss the desired amount of chopped salad with dressing until evenly coated. Sprinkle with sunflower seeds before serving.
- Store leftovers uncovered by taste: chopped vegetables in a covered container will keep 5–7 days in the refrigerator; dressing keeps up to 2 weeks in an airtight jar—shake or re-whisk before using.
Notes
- Tahini substitution: for sesame allergies use sun butter or a tolerated nut/seed butter.
- When chopping broccoli, pulse stems a few times first before adding the florets so everything chops evenly without over-processing the tops.
- For meal prep: store chopped vegetables and dressing separately until ready to eat. If you mix the salad with dressing, it will stay good for 3–4 days in the fridge.
Nutrition (per serving)
Calories: 177 kcal • Carbohydrates: 14 g • Protein: 7 g • Fat: 12 g • Fiber: 4 g • Sodium: 783 mg • Sugar: 4 g