Go Back

Detox Crunch Salad With Lemon Ginger Dressing - Fresh, Bright, and Satisfying

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Greens and Veggies 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 large carrots, julienned or grated
  • 1 large English cucumber, halved and sliced
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 cup fresh parsley or cilantro, roughly chopped
  • Crunch and Toppers 1/3 cup sliced almonds (or chopped walnuts)
  • 2 tablespoons pumpkin seeds or sunflower seeds
  • 1 tablespoon sesame seeds (optional)
  • 1 avocado, diced (optional for extra creaminess)
  • Lemon Ginger Dressing 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1 tablespoon finely grated fresh ginger
  • 1 small garlic clove, finely grated
  • 2 teaspoons maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1–2 teaspoons rice vinegar or apple cider vinegar (to taste)
  • 1/4–1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • Optional Protein Boosts 1 cup cooked chickpeas
  • 1 cup grilled chicken, shredded
  • 1 cup baked tofu, cubed

Method
 

  1. Prep the veggies. Shred both cabbages, grate or julienne the carrots, slice the cucumber and bell pepper, and chop the herbs. Keep everything bite-sized for easy eating.
  2. Toast the nuts and seeds. In a dry skillet over medium heat, toast almonds and pumpkin seeds for 3–4 minutes until fragrant. Stir often so they don’t burn. Set aside to cool.
  3. Make the dressing. In a jar or bowl, whisk lemon juice, zest, ginger, garlic, maple syrup, Dijon, vinegar, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified. Adjust acidity and salt to taste.
  4. Toss the salad base. In a large bowl, combine cabbages, carrots, cucumber, bell pepper, green onions, and herbs. Add half the dressing and toss well to coat.
  5. Add crunch and protein. Fold in the toasted nuts and seeds. If using chickpeas, chicken, or tofu, add them now. Taste and add more dressing as needed.
  6. Finish and serve. Top with sesame seeds and diced avocado, if using. Crack fresh black pepper over the top and serve right away, or chill for 10–15 minutes to let flavors meld.