Crunchy Detox Salad with Tamari-Roasted Pumpkin Seeds
The word "detox" usually turns me away (crash diets, fasting, juice cleanses..no thanks). But sometimes a little detox sounds kind of nice - especially when it's a one-meal situation. In between all the healthy-ish (and no so healthy-ish) holiday treats, wine, and eggnog, vegetables have the magical ability to make you feel better. This crunchy detox salad with tamari-roasted pumpkin seeds is not only good for you but super satisfying when you need those veggies. So get crunching!
Cruciferous vegetables, like the ones in this crunchy detox salad, have a ton of antioxidants, are great for the digestive system, and have been shown to reduce inflammation and balance hormones. They also promote your body’s natural detoxification processes – no juice cleanse required!
Want more cruciferous veggies? Try subbing out the broccoli, cabbage, and/or brussels sprouts for any of these: arugula, bok choy, cauliflower, collard greens, radishes, kale, mustard greens, rutabaga, turnips, or watercress.
Pumpkin seeds contain healthy fats as well as protein, fiber, potassium, and iron. They’re one of the best plant sources of zinc, a mineral that helps maintain healthy immune function.
We used tamari-roasted pumpkin seeds, but regular hulled, roasted pumpkin seeds taste great too. Here’s how to make your own tamari roasted ones!
TAMARI-ROASTED PUMPKIN SEEDS
Preheat your oven to 300 degrees F.
Soak 2/3 cup hulled, raw pumpkin seeds in 2 tablespoons of gluten-free soy sauce for 3 minutes.
Spread the soaked pumpkin seeds evenly on a rimmed baking tray and bake for 8 minutes.
Flip the seeds and bake for 2-5 minutes more, making sure they don’t burn.
Remove from baking tray and allow to cool (they’ll get crunchy as they cool). Use to top salad (or eat as a snack ;))
To make this salad vegan, simply use agave syrup in place of the honey.
To power up this salad, add some protein, like roasted chicken breast or roasted tempeh.
Crunchy Detox Salad
with Tamari-Roasted Pumpkin Seeds
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
10 tablespoons currants or raisins
1 small red chile, seeded and finely chopped, optional
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
10 tablespoons tamari-roasted pumpkin seeds (see post to make your own!) or regular hulled, roasted pumpkin seeds
Prep the vegetables (see notes).
Make the dressing. In a small bowl, whisk together the dressing ingredients and set aside.
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.
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.
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!