Colorful Chopped Salad with Carrot Ginger Dressing by Cookie and Kate

This healthy green salad features crisp lettuce, edamame, chopped cabbage, bell pepper and broccoli in homemade carrot-ginger salad dressing. So delicious! Recipe yields 4 medium-sized salads.

Original recipe

View on Cookie and Kate


Prep: 15mins Cook: 5mins Total: 20mins


313 calories
Carbohydrate content
24 g
Cholesterol content
0 mg
Fat content
23 g
Fiber content
6.2 g
Protein content
8.1 g
Saturated fat content
3 g
Serving size
Sodium content
212.7 mg
Sugar content
12.5 g
Trans fat content
0 g



  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.