Description
A bright and tangy raw salad with a mix of crunchy vegetables and a refreshing lemon-ginger vinaigrette.
Ingredients
- 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
- Extra chopped almonds or sunflower seeds for garnish (optional)
Instructions
- Prep the vegetables: Chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery into bite-sized pieces. Add everything to a large mixing bowl.
- Add the crunchy add-ins: Roughly chop the almonds, measure the sunflower seeds and raisins, and add them to the bowl with the vegetables.
- Make the vinaigrette: In a mason jar or small bowl, combine olive oil, lemon juice, grated ginger, honey, and sea salt. Close the jar and shake until emulsified.
- Dress and toss: Pour the vinaigrette over the salad and toss to coat evenly. Add more dressing if the bowl looks dry.
- Chill to meld flavors: Refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Garnish and serve: Transfer to a serving bowl and garnish with extra chopped almonds or sunflower seeds if desired. Serve chilled.
Notes
Best served chilled; can be made ahead, and the flavors improve after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American