Ingredients
Vegetables
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1.5 cups fresh parsley, chopped
- 2 celery stalks, chopped
Nuts and Seeds
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
Dried Fruit
- 1/3 cup organic raisins
Vinaigrette
- 3 Tbsp 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 the Ingredients: Either finely chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery using a sharp knife or pulse them a few times in a food processor to achieve a finely chopped consistency.
- Toss Salad Ingredients: Combine the chopped vegetables, raw almonds, sunflower seeds, and organic raisins in a large bowl and mix them well.
- Prepare the Vinaigrette: In a mason jar, add olive oil, lemon juice, grated fresh ginger, clover honey, and sea salt. Seal the lid tightly and shake vigorously to emulsify. Alternatively, whisk all vinaigrette ingredients in a small bowl until well blended. For best flavor, refrigerate the vinaigrette for up to an hour before serving.
- Combine and Serve: Pour the vinaigrette over the salad mixture and toss thoroughly to evenly coat all the ingredients. Serve immediately for maximum crunch and freshness.
Notes
- Use fresh, high-quality ingredients for the best taste and nutritional benefit.
- Refrigerate the salad for a short time before serving to chill, but eating immediately maintains the best crunch.
- Adjust honey and lemon juice quantities to balance sweetness and tartness to your preference.
- For added protein, consider topping with grilled chicken or chickpeas if not strictly vegan.
- This salad stores well in the fridge for up to 2 days; keep the vinaigrette separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy, Detox
- Diet: Vegetarian
