Colorful Veggie Salad

Colorful Veggie Salad is so quick and easy. You could use diet dressing to cut calories, but I wouldn’t. Believe me, it will not taste as good. Besides, there’s not that many calories in a serving of my favorite, Ken’s Steakhouse Creamy Italian, only about 65 calories per serving (about 1 tablespoon).
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes



  • 1 small head green cabbage
  • 1 small head red cabbage
  • 2 medium carrots
  • 1 medium zucchini squash
  • 1 medium yellow squash
  • 1 medium sweet onion
  • 1 bunch radishes


  • 1 cup creamy Italian dressing
  • 1 cup apple cider vinegar
  • ½ teaspoon salt
  • 2 teaspoons sugar



  1. Wash all vegetables thoroughly and dry with paper towels.
  2. Prepare vegetables in the following manner: Cut ends off the squash and onion and peel the onion; do not peel the squash. Scrub carrots and wash radishes. Cut the tops and end off carrots and radishes, being sure to remove all the stem from the tops. Peel outside leaves off the red and green cabbage. Cut heads in half and remove cores. Cut heads in quarters or small enough to go through the shredder.
  3. Shred all vegetables, medium fine. You don’t want your vegetables too fine or too large. Place in large mixing bowl and stir until well combined. Set aside.


  1. In small bowl, mix together Italian dressing and apple cider vinegar. Add salt and sugar and mix well.
  2. Pour dressing mix over vegetables and stir until well combined.
  3. Refrigerate at least 2 hours before serving.

Recipe Notes

Minimum refrigeration is 2 hours, however letting it set for 24 hours gives your salad an even better flavor.