Description
This crunchy detox salad with tamari-roasted pumpkin seeds is the perfect healthy meal, full of crunchy green vegetables. Gluten-free and vegan.
Ingredients
Crunchy Salad
- 1/2 small purple cabbage, thinly sliced (see notes)
- 1 head broccoli, florets thinly sliced (see notes)
- 8–10 Brussels sprouts, thinly sliced (see notes)
- 4 scallions, white and light green parts sliced
- 1/2 cup currants or raisins
- 1 small red chile, seeded and finely chopped, optional
Dressing
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon sesame oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave syrup
- 1 tablespoon grated fresh ginger root
- 2 garlic cloves, minced
Assembly
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10 tablespoons tamari-roasted pumpkin seeds (see post to make your own!) or regular hulled, roasted pumpkin seeds
Instructions
- Prep the vegetables (see notes).
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Make the dressing. In a small bowl, whisk together the dressing ingredients and set aside.
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Mix together the salad. In a large bowl, toss together the cabbage, broccoli, Brussels sprouts, scallions, the currants, and the red chile (if using) with the dressing until evenly coated.
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Pack the bowls. If serving right away, top with the tamari-roasted pumpkin seeds or regular pumpkin seeds. If meal prepping, divide the salad mixture between five meal prep containers. When ready to eat, top with 2 tablespoons of pumpkin seeds.
Notes
To speed up the prepping, you can use a food processor with the slicing or shredding attachment or a mandolin slicer to finely slice the cabbage, broccoli, and Brussels sprouts. Don’t have either? A very sharp knife will work!
Keywords: detox salad, broccoli salad, tamari pumpkin seeds