Ingredients
– 1 cup chopped cauliflower
– 1 cup chopped broccoli
– 1 cup chopped red cabbage
– 1 cup chopped carrots
– 1/2 cup chopped flatleaf parsley
– 1/2 cup chopped celery
– 1/2 cup raw almonds, coarsely chopped
– 1/4 cup sunflower seeds
– 1/4 cup organic raisins
– 1/4 cup olive oil for the lemon ginger vinaigrette
– 2 tablespoons fresh lemon juice for the lemon ginger vinaigrette
– 1 tablespoon peeled and grated fresh ginger for the lemon ginger vinaigrette
– 1 tablespoon honey for the lemon ginger vinaigrette
– 1/4 teaspoon sea salt for the lemon ginger vinaigrette
Instructions
1-Combine all vinaigrette ingredients in a jar, seal tightly, and shake well. Refrigerate for 30 minutes to 1 hour to allow flavors to blend.
2-Rinse all vegetables and pat dry to ensure they’re fresh and clean.
3-Finely chop the vegetables by hand or pulse them in a food processor; grate the carrots if preferred.
4-Coarsely chop the almonds.
5-In a large bowl, combine all chopped vegetables, almonds, sunflower seeds, and raisins.
6-Drizzle the vinaigrette over the salad and toss gently to coat without causing the vegetables to wilt.
7-Chill the salad before serving. Extra dressing can be served on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⚡ Use a food processor for faster, more even chopping.
🧊 Keep salad and dressing separate if preparing ahead to maintain freshness.
🥗 Store leftovers in airtight containers separating salad and dressing for up to five days.
- Prep Time: 20 minutes
- Marinate time: 30 minutes to 1 hour
- Cook Time: 5 minutes
- Category: Salad
- Method: Chopping and mixing
- Cuisine: Healthy
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 282 kcal
- Sugar: 16 g
- Sodium: 945 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg