Description
A vibrant, nutrient-packed salad loaded with crisp vegetables, fresh herbs, crunchy seeds, and a bright lemon vinaigrette. Perfect as a refreshing light lunch or a healthy side dish.
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
- In a large bowl, combine the green cabbage, purple cabbage, carrots, broccoli, celery, green onions, and parsley.
- Add the sunflower seeds and sliced almonds to the bowl and toss gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well blended.
- Pour the dressing over the salad mixture.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Let the salad sit for about 5 minutes so the flavors can blend.
- Serve immediately or refrigerate for a chilled, refreshing salad.
Notes
- For extra protein, add chickpeas or grilled tofu.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- You can substitute pumpkin seeds or walnuts for the sunflower seeds or almonds.
- For a vegan option, replace honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
