Description
A refreshing chopped vegetable salad with a zesty vinaigrette.
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 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
- Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and pulse a few times so they are finely chopped.
- Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
- For the vinaigrette – place the ingredients in a mason jar and seal the lid and shake well. You can also place the ingredients in a small bowl and whisk to blend. Best if refrigerated for up to an hour before use.
Notes
- Adjust the sweetness of the vinaigrette by varying the amount of honey.
- For a nut-free version, omit the almonds and sunflower seeds.
- Prep Time: 15 minutes
- Category: Salads
- Method: Chop and mix
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg