Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Chop - Chop Salad


- Half a head of green cabbage, coarsely chopped or shredded in your food processor. Don’t over-process !
- Half a head of red cabbage, coarsely chopped or shredded in your food processor.
- 1/4 to 1/2 red onion, chopped into small pieces. I go with the lower end.
- 2 carrots, grated
- 2 red peppers, chopped into 1 inch chunks
- 2 stalks of celery, chopped into small chunks
- 2 or 3 handfuls of cilantro, coarsely chopped. (You can sub basil but I wouldn’t mix both basil and cilantro because the basil just takes over – cilantro is my absolute favourite here)
- Hemp seeds / flax seeds to taste … 3-4 tbsp each usually
- 1/4 cup of sunflower seeds (you can also add walnuts, toasted almonds, etc …)
- 2 avocados, diced – I usually toss them in lemon juice because I can’t stand them turning brown and I need my chop-chop to keep for a few days (in case you missed that part )
- 1 small can of corn, if desired – nice crunch, sweet touch and very pretty
- dressing: freshly squeezed lemon juice (2-3 lemons) and sea salt to taste



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
Radhika's picture

Top Recipe Keepers

Share with Facebook