Description

A vibrant, nutrient-packed salad featuring crisp raw vegetables, crunchy nuts, and a tangy apple cider vinegar dressing that supports natural detoxification and overall wellness.

Ingredients

Scale

2 cups broccoli florets, finely chopped
1½ cups purple cabbage, shredded
1 cup carrots, julienned
1 large red bell pepper, diced
1 medium English cucumber, diced
4 stalks green onions, sliced
½ cup fresh cilantro, chopped
¼ cup raw sunflower seeds
¼ cup sliced almonds
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 teaspoon fresh ginger, grated
½ teaspoon sea salt
¼ teaspoon black pepper

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Instructions

1. Prepare all vegetables by washing thoroughly and drying completely. Chop broccoli into small florets, shred cabbage into thin ribbons, julienne carrots, and dice bell pepper and cucumber.
2. For extra crispness, soak chopped vegetables in ice-cold water for 15 minutes, then drain and pat dry thoroughly.
3. In a small bowl or jar, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, grated ginger, salt, and pepper until well combined and emulsified.
4. In a large serving bowl, combine all the prepared vegetables and sliced green onions.
5. Add the dressing just before serving and toss everything together until vegetables are evenly coated.
6. Top with fresh cilantro, sunflower seeds, and sliced almonds.
7. Let the salad sit for 5 minutes to allow flavors to meld, then serve immediately for maximum crunch.

Notes

Store chopped vegetables and dressing separately in airtight containers for up to 4 days. Add dressing, nuts, and fresh herbs just before serving to maintain crispness. This salad can be customized with grilled chicken, chickpeas, or tofu for added protein. Substitute any vegetables based on seasonal availability.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 145
Sugar: 7g
Sodium: 215mg
Fat: 9g
Carbohydrates: 15g
Fiber: 4g
Protein: 4g