Detox Salad with Lemon-Ginger Dressing
User Reviews
5
Detox Salad with Lemon-Ginger Dressing
Description
Detox Salad with Lemon-Ginger Dressing features finely diced broccoli, shredded red cabbage, carrots, fresh cilantro, parsley, and green onions tossed in a dressing made from lemon juice, Dijon mustard, olive oil, minced garlic, fresh ginger, honey, and seasoning. The salad is prepared by whisking the dressing ingredients and then coating the vegetables evenly, allowing them to marinate for enhanced flavor and texture. The dressing balances citrusy brightness with a mild sweetness and spicy warmth from ginger and garlic. The optional sliced almonds add a nutty crunch as a finishing touch.
This salad can be enjoyed fresh or stored in the refrigerator for up to five days, making it suitable for meal prep or quick side dishes. The combination of ingredients provides a mix of crisp textures and layered flavors enhanced by the fresh herbs.
For variations, almonds can be substituted with sliced avocado or sunflower seeds to keep the salad nut-free. The recipe yields versatile, wholesome greens dressed in a zesty, aromatic sauce well-suited for adding a fresh note to any meal.
Ingredients
- 3 tablespoons lemon juice fresh
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 clove garlic , minced
- 1 inch ginger minced, fresh
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups broccoli finely diced
- 2 cups red cabbage shredded
- 1 cup carrot shredded
- ½ cup cilantro chopped, fresh
- ½ cup parsley chopped, fresh
- 2 green onions , chopped
- ½ cup almonds optional topping, sliced
Instructions
- In a large bowl, combine the lemon juice, mustard, olive oil, garlic, ginger, honey, salt, and pepper. Whisk well to combine the dressing.
- To the large bowl of dressing, add the broccoli, cabbage, carrots, cilantro, parsley, and green onion. Toss well to coat the veggies in the dressing. If you have time, the flavor gets better as the veggies marinate, so it's best if the salad can rest for 10 to 15 minutes.
- Stir well just before serving, then top with the sliced almonds for added crunch. Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
Notes
- The dressing can be prepared ahead to allow the flavors to deepen before tossing with the vegetables.
- For a nut-free option, replace sliced almonds with avocado slices or sunflower seeds.
- Store leftover salad in an airtight container refrigerated for up to five days to maintain freshness.
- Flavors improve if the salad is allowed to rest for 10 to 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Sodium | 484mg | 20% |
| Potassium | 1065mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 13894IU | 278% |
| Vitamin C | 166mg | 184% |
| Calcium | 207mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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