Description
A fresh and colorful crunchy detox salad packed with crisp vegetables, herbs, and a bright lemon vinaigrette, finished with seeds and almonds for texture.
Ingredients
2 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 cup carrots, shredded
1 cup broccoli florets, finely chopped
1/2 cup celery, thinly sliced
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup sunflower seeds
1/4 cup sliced almonds
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1/2 tsp Dijon mustard
Salt to taste
Black pepper to taste
Instructions
- Add green cabbage, purple cabbage, carrots, broccoli, celery, green onions, and parsley to a large bowl.
- Add sunflower seeds and sliced almonds, then toss gently to combine.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss until evenly coated.
- Let the salad sit for about 5 minutes to allow flavors to blend.
- Serve immediately for maximum crunch or refrigerate for a chilled salad.
Notes
For a vegan version, replace honey with maple syrup or agave.
Add cucumber, kale, or apples for variation and extra texture.
Swap sunflower seeds or almonds with pumpkin seeds, walnuts, or pecans.
Add chickpeas or grilled chicken for extra protein.
Store in an airtight container in the fridge for up to 2 days.
Keep dressing separate if making ahead to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
