Crunchy Broccoli Cauliflower Detox Salad
A refreshing and energizing salad made with crunchy raw vegetables, perfect for meal prep or quick weeknight dinners.
Ingredients
Main ingredients
- 2 cups cauliflower, chopped Florets broken into small pieces.
- 2 cups broccoli, chopped Stems and florets, finely chopped.
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped Or grated for a finer texture.
- 1.5 cups fresh parsley, chopped
- 2 stalks celery, chopped
- 0.5 cup raw almonds, chopped Or toasted for extra aroma.
- 0.5 cup raw sunflower seeds
- 1/3 cup organic raisins Or dried cranberries.
Dressing ingredients
- 3 Tbsp olive oil
- 0.5 cup lemon juice Freshly squeezed tastes best.
- 1 Tbsp fresh ginger, peeled and grated
- 2 Tbsp clover honey Substitute maple syrup or agave for a vegan version.
- 0.5 tsp sea salt
Instructions
Preparation
- Finely chop cauliflower, broccoli, red cabbage, carrots, parsley, and celery.
- Alternatively, pulse each vegetable separately in a food processor a few times until finely chopped — don’t over-process to mush.
Make the vinaigrette
- Combine lemon juice, olive oil, grated ginger, clover honey, and sea salt in a mason jar.
- Seal and shake vigorously for 20–30 seconds or whisk in a small bowl until emulsified.
Rest the dressing
- Refrigerate the vinaigrette for up to an hour to mellow the ginger's bite and balance the acidity.
Combine salad ingredients
- In a large bowl, combine the chopped vegetables, parsley, almonds, sunflower seeds, and raisins.
- Pour the vinaigrette over and toss thoroughly so everything is evenly coated.
Taste and adjust
- Add more salt, lemon, or honey to suit your palate.
Serve or chill
- Serve immediately for maximum crunch, or chill 20–30 minutes to let flavors fuse.
Notes
If you’re nut-free, swap almonds for extra sunflower seeds or roasted pumpkin seeds. If lemon is too sharp, try half lemon and half apple cider vinegar for balance.