Chopped Rainbow Salad Bowls with Peanut Sauce

Chopped Rainbow Salad Bowls with Peanut Sauce

1 Review
From:, June 2019

Make good use of crunchy and colorful seasonal produce in these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa (or any hearty whole grain). Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Salad Bowls
  • 4 cups shredded napa or green cabbage
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 cups cooked bulgur (see Tip)
  • 1 red bell pepper, chopped
  • 4 medium carrots, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 medium cucumber, chopped
  • 1 cup canned whole beets, chopped
  • 2 tablespoons sesame seeds
  • Peanut Sauce
  • ½ cup smooth natural peanut butter
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced


  • Prep

  • Ready In

  1. Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with ½ cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.
  2. Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.
  3. Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.
  • Tip: Bulgur is a quick-cooking whole grain made by parboiling, drying and grinding or cracking wheat berries. To cook bulgur, combine 1 cup bulgur and 1½ cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. (Makes 2 cups.)
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1 container
  • Per serving: 422 calories; 19 g fat(3 g sat); 12 g fiber; 49 g carbohydrates; 15 g protein; 105 mcg folate; 0 cholesterol; 16 g sugars; 4 g added sugars; 11,527 IU vitamin A; 126 mg vitamin C; 137 mg calcium; 4 mg iron; 782 mg sodium; 746 mg potassium
  • Nutrition Bonus: Vitamin A (231% daily value), Vitamin C (210% dv), Folate (26% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ fat, 4 vegetable, 1 starch, ½ other carbohydrate

Reviews 1

July 01, 2019
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By: SaK
Tasty and fresh! Omitted the beets and sesame seeds. More filling than expected, but definitely want to add plain, grilled chicken next time. It'll be great with the peanut dressing.
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