Crunchy Broccoli Cauliflower Salad with Lemon Ginger Dressing

This crunchy salad of broccoli and cauliflower combines chopped cruciferous vegetables, red cabbage, carrots, parsley, celery, almonds, sunflower seeds, and raisins. A lemon-ginger vinaigrette brings the ingredients together. Chill the salad briefly before serving, and keep the dressing separate if you want the vegetables to stay crisp longer.

Why Make This Crunchy Broccoli Cauliflower Salad

The mix of raw vegetables and seeds gives the salad a varied crunch, while raisins add sweetness to the tart lemon dressing. The “detox” label sometimes used for salads is not a medical claim; this is simply a vegetable-forward salad with a lemon and 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

How to Make Crunchy Broccoli Cauliflower Salad

1. Chop the cauliflower, broccoli, cabbage, carrots, parsley, and celery into small, even pieces. A food processor can speed this up; pulse carefully so the vegetables remain textured rather than turning to crumbs.
2. In a large bowl, combine the chopped vegetables, almonds, sunflower seeds, and raisins.
3. Whisk the olive oil, lemon juice, ginger, honey, and salt in a small bowl or shake them in a sealed jar. The dressing is bright and lemon-forward; taste and adjust to your preference before adding it all.
4. Pour over the salad a little at a time and toss. Refrigerate for up to an hour before serving if you want the flavors to meld.

Serving Suggestions

Serve chilled or cool as a side dish, or add chickpeas or cooked quinoa for a more substantial salad. Pair it with grilled chicken or fish if serving as part of a meal. Add extra dressing only after tasting.

Storage

Store the salad in an airtight container in the refrigerator and eat within 2 days for the best crunch. If preparing ahead, store the dressing separately and toss it with the vegetables shortly before serving.

Tips for Crunchy Salad

• Chop the vegetables to a similar size so the dressing coats them evenly.
• Pulse rather than continuously process the vegetables to keep some crunch.
• Dry washed vegetables well so excess water does not dilute the vinaigrette.
• Add the dressing gradually because the lemon flavor is prominent.
• Keep nuts and seeds separate until serving if you want them to stay crisp.

Variations

Replace almonds with walnuts or another nut or seed that fits your needs. Diced apple can add fresh sweetness. Cilantro or mint can replace some of the parsley. Maple syrup or agave can replace the honey for a plant-based dressing. For more ideas, see fall salad with apples. For related information, read the American Cancer Society’s vegetable and fruit guide.

Frequently Asked Questions

Can I make this salad ahead?
Yes. Chop the vegetables and prepare the dressing ahead, storing them separately in the refrigerator. Toss before serving.

Is this suitable for meal prep?
It can be portioned for a couple of days. Keep the dressing and crunchy toppings separate until serving for the best texture.

Can I replace the honey?
Yes. Use maple syrup or agave to make the dressing plant-based.

Crunchy Detox Salad

Print Recipe

A refreshing and vibrant salad packed with fresh vegetables, healthy fats, and a zesty dressing, perfect for detoxifying your system.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: Healthy
• Diet: Vegan

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

Instructions

1. Chop the ingredients using a sharp knife or use a food processor to pulse them until finely chopped.
2. Add all of the salad ingredients in a large bowl and toss them together.
3. Place the olive oil, lemon juice, ginger, honey, and sea salt in a mason jar. Seal the lid and shake well, or mix the ingredients in a small bowl and whisk them together.
4. Refrigerate the salad for up to an hour before serving to allow flavors to blend.

Notes

Use fresh and organic vegetables for the best flavor and nutrients. Customize the salad with your favorite veggies or nuts.