Trader Joe鈥檚 Healthy 8 Veggie Mix has always been a staple in our kitchen, and learning how to make it from scratch has been a true savior for last-minute weeknight meals and mid-day hunger crashes. While we love that you can get it at the store, nothing beats customizing it with veggies you love and making twice as much for less money. Once you have a big container of pre-chopped vegetables in your fridge, it鈥檚 a lot easier to cook up fast and nutritious meals or eat as a salad. That鈥檚 great news in the summer, when we鈥檇 much rather crack open a bottle of ros茅 and grab dinner from the fridge than stand over a hot stove waiting for our food to be ready.

Trader Joe鈥檚 uses chopped green bell pepper, green and red cabbage, carrots, broccoli, jicama, celery, and radishes to make its mix. You can switch up this formula to suit your needs, as long as you use crunchy vegetables and chop everything to about the same size so it will cook evenly. Don鈥檛 be shy, either 鈥 you can add more than eight ingredients if it鈥檚 what your taste buds want.

Some of our favorite ways to enjoy it include:

  • simmered in veggie broth to make a simple soup
  • saut茅ed with garlic in olive oil and tossed with short pasta
  • drizzled with salad dressing and a squeeze of lemon for a light lunch
  • tossed with couscous, rice, and other grains to make pilaf or chilled grain salads
  • stir-fried with sesame oil and tofu, then mixed with our favorite sauce
  • added to tacos and wraps for a bit of crunch

Healthy Chopped Veggie Mix

Recipe note: For our rendition, we swapped out radishes for yellow bell peppers to give it a little more color (and because there were gorgeous bell peppers at the farmers鈥 market and no radishes in sight). Just another reason to appreciate the flexibility of this go-to veggie blend!

This usually lasts for about 5 days, though that may change depending on your refrigerator and the quality of your produce.

(Makes 8 cups)


  • 1 cup green bell pepper
  • 1 cup yellow bell pepper
  • 1 cup jicama, peeled
  • 1 cup carrot, peeled
  • 1 cup green cabbage
  • 1 cup red cabbage
  • 1 cup celery
  • 1 cup broccoli florets and stems


1. Chop each of the vegetables into similar sizes.

2. Mix all ingredients together.

3. Store in an airtight container and use as needed.

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(Recipe and photos via Justina Huddleston / Brit + Co)