5 from 78 votes
Detox Salad with Lemon-Ginger Dressing
This Detox Salad with Lemon-Ginger Dressing combines finely diced broccoli, shredded red cabbage, and carrots with fresh herbs for a crisp, colorful dish. The lemon, ginger, garlic, and Dijon mustard dressing adds a bright, tangy zip, while optional sliced almonds contribute a crunchy texture. Marinating the salad allows the flavors to meld, making it refreshing and flavorful. It's a vegetable-forward salad that can be served as a light side or a healthy snack, showcasing a blend of fresh vegetables and herbs.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
Calories:
397 kcal
Course:
Salad
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 397
% 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.