This Detox Salad is a delicious way to sneak more fiber into your day. Tossed with a refreshing lemon-ginger dressing, you can make it ahead of time for an easier week.
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.
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Notes
Nutrition information is for half of this recipe, assuming you use all of the almonds. This information is automatically calculated and is just an estimate, not a guarantee.For a nut-free salad, top with sliced avocado or sunflower seeds instead of almonds.This recipe was updated in January 2024. If you prefer the original version, you can find that here.