Trader Joes Salad Kit Recipe

This crunchy, fresh Trader Joes Salad Kit Recipe is made with shredded cabbage, romaine, and cotija cheese and ready in 15 minutes. Tossing the greens with the creamy spiced dressing coats every bite in bold southwestern flavors. I started making this copycat version when my local store kept selling out of my favorite bag.

What Makes This Version Different

I used to rely on store-bought bags for quick lunches during busy workweeks. The disappointment of finding soggy greens in a pre-packaged kit forced me to rethink my strategy.

By chopping the vegetables myself, I found the crunch lasts for days in the fridge. Keeping the dressing and toppings separate until serving makes a massive difference in texture.

Trader Joes Salad Kit Recipe Ingredients

Salad Base

• 4 cups romaine lettuce, finely chopped
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1/2 cup carrots, julienned
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped

Mix-ins

• 1/2 cup tortilla strips
• 1/3 cup roasted pepitas
• 1/3 cup cotija cheese, crumbled

Dressing

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder

How To Make Trader Joes Salad Kit Recipe

1. Prepare the greens: Wash and thoroughly dry the romaine, green cabbage, and red cabbage before chopping them into bite-sized pieces.
2. Mix the base: Combine the chopped lettuce, cabbage, carrots, green onions, and cilantro in a very large mixing bowl.
3. Whisk the dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, and garlic powder until smooth.
4. Toss and serve: Pour the dressing over the greens and toss well, then top with tortilla strips, pepitas, and cotija cheese right before eating.

Recipe Tips

• Dry greens completely: Any leftover water on the lettuce will water down the dressing and make the salad soggy.
• Shred your own cabbage: Pre-shredded bagged cabbage is thicker and tougher, while freshly shredded cabbage blends perfectly with delicate romaine.
• Keep toppings separate: Wait to add the tortilla strips and pepitas until the very end so they keep their maximum crunch.

What To Serve With Southwestern Chopped Salad

This fresh crunch pairs beautifully alongside grilled chicken thighs or sizzling steak fajitas. You can also stuff it inside warm flour tortillas with black beans for a quick vegetarian wrap.

How To Store

Keep the unmixed greens in an airtight container in the fridge for up to four days. Store the dressing, cheese, and crunchy toppings in their own separate small containers until you are ready to eat.

FAQs

Can I use a different dressing?

Yes, a store-bought cilantro dressing or a simple jalapeno ranch works perfectly if you want to skip making it from scratch.

Is this salad spicy?

The chili powder in the dressing adds a very mild warmth. You can add diced jalapenos if you prefer a noticeable kick.

Can I add protein?

Grilled shrimp, shredded chicken, or seasoned black beans are great additions that turn this side dish into a main course.

What can I use instead of cotija cheese?

Feta cheese is the best substitute because it has a similar salty and crumbly texture.

Nutrition

• Calories: 280
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 340mg
• Total Carbohydrate: 15g
• Protein: 6g

Try More Recipes:

• Trader Joe’s Wine Country Chicken Salad Recipe
• Trader Joe’s Lemon Basil Pasta Salad Recipe
• Trader Joes Orzo Salad Recipe

Trader Joes Salad Kit Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Crunchy, fresh Trader Joes Salad Kit Recipe made with shredded cabbage, romaine, and cotija cheese ready in 15 minutes. This quick DIY mix brings massive southwestern flavor and crunch to busy weekday lunches.

Ingredients

• 4 cups romaine lettuce, finely chopped

• 2 cups green cabbage, shredded

• 1 cup red cabbage, shredded

• 1/2 cup carrots, julienned

• 1/4 cup green onions, sliced

• 1/4 cup fresh cilantro, chopped

• 1/2 cup tortilla strips

• 1/3 cup roasted pepitas

• 1/3 cup cotija cheese, crumbled

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

Directions

• 1. Prepare the greens: Wash and thoroughly dry the romaine, green cabbage, and red cabbage before chopping them into bite-sized pieces.
• 2. Mix the base: Combine the chopped lettuce, cabbage, carrots, green onions, and cilantro in a very large mixing bowl.
• 3. Whisk the dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, and garlic powder until smooth.
• 4. Toss and serve: Pour the dressing over the greens and toss well, then top with tortilla strips, pepitas, and cotija cheese right before eating.