Description
A vibrant and refreshing salad packed with crispy vegetables and a zesty vinaigrette, perfect for a light yet satisfying meal.
Ingredients
Scale
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1–1/2 cups fresh parsley, chopped
- 2 celery stalks, chopped
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
- 1/3 cup organic raisins
- 3 tablespoons olive oil
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons clover honey
- 1/2 teaspoon sea salt
Instructions
- Chop Your Veggies: Start by finely chopping the cauliflower, broccoli, red cabbage, and carrots. You can also use a food processor for quicker prep.
- Mix Salads Together: In a large bowl, add all the chopped vegetables—cauliflower, broccoli, cabbage, carrots, parsley, and celery.
- Prepare Vinaigrette: In a mason jar, combine olive oil, lemon juice, grated ginger, honey, and sea salt. Seal the lid tightly and shake well, or whisk them in a bowl until blended.
- Combine Everything: Pour the vinaigrette over the salad mixture in the large bowl. Toss everything together until well coated.
- Let It Chill: Allow the salad to sit for about an hour in the refrigerator for the flavors to meld. This step makes the salad even more refreshing!
Notes
For optimal texture, serve immediately after mixing the dressing. Consider adding spices like cayenne for heat or using fresh, organic ingredients for enhanced flavor.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican, Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg