This salad is one of the best I’ve had in a long time. I love spring for so many reasons, but I love that it makes me crave really healthy salads. Winter is for comfort and all I ever want are soups and chili’s. Spring is for salads!
I call this a detox salad due to all of the liver-cleansing foods it includes. Green and purple cabbage, carrots, peppers, green leafy collards, etc. Eating the rainbow is a sure way to get so many antioxidants, vitamins and minerals.
Chop all of your ingredients, add them to a bowl, top with seeds and nuts of your choice, and you have a healthy, antioxidant-rich dinner.
All of the veggies make this salad really light so I thought a richer dressing would balance it out. To go with the Asian cabbage I used, I made an Asian almond-butter dressing. We also grilled chicken breasts for added protein.
This salad is so so good! I felt like I was eating chicken pad Thai and kept getting more. Enjoy:)
- For the Salad
- 1 bunch collard greens - chopped
- 1 large carrot - sliced into thin strips
- 1/2 cucumber - sliced into thin strips
- 6 green onions - sliced thin
- 1 red pepper - sliced into thin strips
- 1/2 small head red cabbage - sliced thin
- 1/2 head green cabbage - sliced thin
- 1/4 c sesame seeds
- 1/2 c sliced almonds
- For the Dressing
- 2 garlic cloves - if blending they can be whole, if whisking or shaking to combine they need to be minced
- 1/2 c almond butter (peanut butter would also work)
- 1/4 c fresh lime juice (I used the juice of 1 lime)
- 4 tbsp coconut aminos or low-sodium tamari soy sauce
- 3 tbsp water
- 2 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 2 tsp freshly grated ginger (or 1/2 tsp ground ginger)
- Cut all veggies and place in a large bowl
- Toss with your hands to combine
- Add nuts and seeds
- To prepare your dressing, add all ingredients to a blender, food processor, or mason jar
- Blend to combine, shake to combine in a mason jar, or whisk to combine
- Pour over the salad and toss, or serve on the side
Made the dressing, am obsessed.
Josh I’m so happy you liked it!! We made a triple batch last time to have on all our salads 🙂