Description
This Crunchy Detox Salad is loaded with finely chopped broccoli, cauliflower, red cabbage, carrots, celery, fresh parsley, almonds, and sweet raisins tossed in a bright lemon ginger vinaigrette. It’s fresh, colorful, and packed with texture, making it perfect for meal prep, light lunches, or a healthy side dish.
Ingredients
For the Salad
2 cups cauliflower, chopped
2 cups broccoli, chopped
1 cup red cabbage, chopped
1 cup carrots, chopped
1½ cups fresh parsley, chopped
2 celery stalks, chopped
½ cup raw almonds, chopped
½ cup raw sunflower seeds
⅓ cup organic raisins
For the Lemon Ginger Vinaigrette
3 tablespoons olive oil
½ cup lemon juice
1 tablespoon fresh ginger, peeled and grated
2 tablespoons clover honey
½ teaspoon sea salt
Instructions
Finely chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery using a sharp knife or food processor. Pulse gently to keep texture.
Add all chopped vegetables to a large mixing bowl.
Stir in the almonds, sunflower seeds, and raisins.
In a mason jar, combine olive oil, lemon juice, grated ginger, honey, and sea salt. Shake well until blended.
Pour the vinaigrette over the salad and toss thoroughly to coat.
Serve immediately or refrigerate for up to 1 hour before serving for enhanced flavor.
Notes
For best texture, keep vegetables finely chopped.
Store salad and dressing separately for meal prep.
Salad stays fresh in the refrigerator for up to 5 days.
Swap honey for maple syrup to make it vegan.
You can add chopped kale, pistachios, or golden raisins for variation.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 16g
- Sodium: 945mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg