Ingredients
Vegetables and Herbs
- 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
Nuts and Seeds
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
Other Ingredients
- 1/3 cup organic raisins
Vinaigrette
- 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
- Chop the vegetables and herbs: Using a sharp knife, chop the cauliflower, broccoli, red cabbage, carrots, fresh parsley, and celery into fine pieces. Alternatively, pulse each ingredient individually a few times in a food processor to achieve a finely chopped texture.
- Combine salad ingredients: Place all the chopped vegetables, herbs, almonds, sunflower seeds, and raisins into a large mixing bowl.
- Prepare the vinaigrette: In a mason jar, add olive oil, lemon juice, grated fresh ginger, clover honey, and sea salt. Seal the jar tightly and shake well until the ingredients are fully emulsified. Alternatively, whisk all ingredients in a small bowl to blend thoroughly. Refrigerate the vinaigrette for up to an hour before using for best flavor.
- Toss salad with vinaigrette: Pour the prepared vinaigrette over the salad ingredients in the bowl and toss well to combine everything evenly.
Notes
- For added texture, lightly toast the almonds and sunflower seeds before adding them to the salad.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the honey quantity in the dressing to your preferred level of sweetness or replace with agave syrup for a vegan option.
- Use fresh lemon juice for the brightest flavor in the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
