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Crunchy Detox Salad

A vibrant and nutritious raw salad featuring shredded vegetables, toasted seeds, and a tangy honey-mustard dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups shredded red cabbage 200g
  • 1 cup shredded carrots 150g
  • 1 cup thinly sliced cucumber 100g
  • 1/2 cup chopped fresh cilantro 60g
  • 1/2 cup sliced almonds 40g
  • 1/4 cup sunflower seeds 30g
Dressing
  • 1/4 cup olive oil 60ml
  • 2 tbsp apple cider vinegar 30ml
  • 1 tbsp honey 15ml
  • 1 tsp Dijon mustard 5g
  • 1/2 tsp salt 3g
  • 1/4 tsp black pepper 1g

Equipment

  • Large bowl
  • Small dry skillet
  • Whisk
  • Salad tongs

Method
 

Steps
  1. Combine shredded red cabbage, carrots, cucumber, and cilantro in a large bowl.
  2. Toast sliced almonds and sunflower seeds in a dry skillet over medium heat for 3 minutes until golden.
  3. Whisk olive oil, apple cider vinegar, honey, mustard, salt, and pepper in a small bowl until emulsified.
  4. Pour the dressing over the salad and toss thoroughly to coat.
  5. Fold in the toasted nuts and seeds gently.
  6. Let the salad rest for 5 minutes before serving to allow flavors to meld.

Notes

Store in an airtight container in the fridge for up to 3 days; keep dressing separate until serving to maintain crunch.