Crunchy Cruciferous Salad
"cauliflower broccoli cabbage"
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This colorful and healthy salad combines crunchy cauliflower, broccoli, and cabbage with a tangy dressing enhanced with honey, mustard, and apple cider vinegar. Packed with vitamins and fiber, this vegan and keto-friendly dish is perfect for a light lunch or a side dish.
ingredients
- 1 small head of cauliflower, chopped into small florets
- 1 small head of broccoli, chopped into small florets
- 1 small head of cabbage, thinly sliced
- 1 red onion, thinly sliced
- 1 carrot, grated
- 1/4 cup of sunflower seeds
- 1/4 cup of pumpkin seeds
- 1/4 cup of chopped fresh parsley
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper, to taste
steps
- 1.
In a large mixing bowl, combine the cauliflower, broccoli, cabbage, red onion, and grated carrot.
- 2.
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- 3.
Pour the dressing over the vegetables and toss well to coat evenly.
- 4.
Add the sunflower seeds, pumpkin seeds, and chopped parsley to the bowl and mix well.
- 5.
Serve immediately or chill in the refrigerator until ready to serve.
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