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Rainbow Chopped Salad


Category: Salads

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (2)


6 cups shredded bok choy
2 cups carrots, cut in matchstick size pieces
1 cup finely shredded red cabbage
2/3 cup goji berries
2/3 cup slivered raw almonds
1 1/2 cups diced mango
1/4 cup brown rice vinegar


Place all ingredients in a mixing bowl and mix well with your hands to rub the vinegar into the vegetables. Let the salad marinate for several hours before serving.

Variation: Pour leftover hot soup or sauce on top.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 250
Protein 10 g
Carbohydrates 38 g
Total Fat 9.7 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 188 mg
Fiber 9.5 g
Beta-Carotene 12007 ug
Vitamin C 140 mg
Calcium 352 mg
Iron 4.2 mg
Folate 189 ug
Magnesium 105 mg
Zinc 1.2 mg
Selenium 2.1 ug

My Rating: 
(click on a star to select your rating)


11/18/2015 10:04 PM

Rated this recipe:

Beautiful to look at. Tasty but I was wishing for a more luscious dressing like in many of the other salad recipes. I liked it but not sure I'd make it again.


07/07/2022 08:20 PM

Rated this recipe:

Excellent salad, love the crunchiness!!! I did add Shirataki noodles and a more spicy dressing... Very filling. I will definitely put this recipe into my salad rotation!!