Ingredients
Scale
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1–1/2 cups fresh parsley, chopped
- 2 celery stalks, chopped
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
- 1/3 cup organic raisins
- 3 Tbsp olive oil
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons clover honey
- 1/2 teaspoon sea salt
Instructions
- Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and pulse a few times so they are finely chopped.
- Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
- For the vinaigrette – place the ingredients in a mason jar and seal the lid and shake well. You can also place the ingredients in a small bowl and whisk to blend. Best if refrigerated for up to an hour before use.