Here’s a fun and colorful Confetti Salad recipe—a crunchy, creamy, and veggie-packed salad that gets its name from all the bright “confetti-like” ingredients. Perfect for potlucks, picnics, or a side dish.
Ingredients (serves 4–6)
Vegetables:
- 2 cups shredded cabbage (green or purple, or a mix)
- 1 cup shredded carrots
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup sweet corn (cooked or canned, drained)
- 2–3 green onions, sliced
Other ingredients:
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese (optional)
Dressing:
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp sugar (optional)
- Salt and pepper to taste
Instructions
- Prepare the vegetables
- Wash and chop all vegetables. Shred cabbage and carrots, dice the bell peppers, slice green onions, and halve cherry tomatoes.
- Make the dressing
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar or lemon juice, sugar (if using), salt, and pepper until smooth.
- Assemble the salad
- In a large bowl, combine all the chopped vegetables, corn, and cheese (if using).
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill and serve
- Refrigerate for at least 30 minutes to let flavors meld. Serve cold.
Tips & Variations
- Make it lighter: Use Greek yogurt instead of mayonnaise for a healthier option.
- Add protein: Mix in cooked chicken, turkey, or boiled eggs to make it more filling.
- Add crunch: Sprinkle some toasted nuts or sunflower seeds on top before serving.
- Make it colorful: Add finely diced purple cabbage or radishes to really give it the “confetti” look.
If you want, I can also give a sweet-and-savory Confetti Salad version that includes fruits like apples, grapes, or raisins, which makes it taste like a festive, party-style salad.
Do you want me to share that version too?
