INGREDIENTS:
2 cups cauliflower
2 cups broccoli
1 cup red cabbage, roughly chopped
1 cup carrots, roughly chopped
1-1/2 cups fresh parsley
2 celery stalks
½ cup almonds
1/2 cup sunflower seeds
FOR THE VINAIGRETTE
3 Tbsp olive oil
½ cup lemon juice
1 tablespoon fresh ginger, peeled and grated
2 tablespoons clover honey
1/2 teaspoon sea salt
DIRECTIONS:
Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they're finely chopped.
Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
FOR THE VINAIGRETTE
Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.
Comments