Crunchy Detox Salad (Print version)
A crisp chopped vegetable salad with almonds, sunflower seeds, raisins, and a fresh lemon ginger dressing.
# Ingredients:
For the salad
01 -
2 cups (180 g) broccoli florets, finely chopped
02 -
2 cups (210 g) cauliflower florets, finely chopped
03 -
1 1/2 cups (135 g) red cabbage, finely chopped
04 -
1 cup (110 g) shredded or finely chopped carrots
05 -
2 celery stalks, finely chopped
06 -
1 cup (30 g) fresh parsley, finely chopped
07 -
1/2 cup (55 g) raw almonds, roughly chopped
08 -
1/3 cup (45 g) raw sunflower seeds
09 -
1/3 cup (50 g) raisins
For the lemon ginger dressing
10 -
1/3 cup (80 ml) fresh lemon juice
11 -
3 tablespoons extra-virgin olive oil
12 -
1 tablespoon apple cider vinegar
13 -
1 tablespoon fresh ginger, peeled and finely grated
14 -
2 teaspoons maple syrup
15 -
1 teaspoon Dijon mustard
16 -
1/2 teaspoon fine sea salt, plus more to taste
17 -
1/4 teaspoon black pepper
# Instructions:
01 -
Rinse the broccoli, cauliflower, cabbage, celery, and parsley, then dry them very well with a salad spinner or clean towel.
02 -
Finely chop the broccoli, cauliflower, red cabbage, carrots, celery, and parsley. If using a food processor, pulse each vegetable separately until small but not mushy.
03 -
Whisk the lemon juice, olive oil, apple cider vinegar, ginger, maple syrup, Dijon, salt, and pepper in a jar or bowl until glossy.
04 -
Add the chopped vegetables, almonds, sunflower seeds, and raisins to a large mixing bowl. Pour in about two-thirds of the dressing and toss well.
05 -
Chill for 15 minutes, then toss again. Add more dressing, salt, pepper, or lemon juice to taste before serving.
# Good to know:
01 -
For best crunch, store the dressing separately until serving.
02 -
A food processor cuts prep time, but pulse in batches to avoid a wet texture.
03 -
Nutrition is an estimate per serving.