This salad is so delicious and beautiful to serve. It offers the crunchiness of broccoli and cabbage, combined with the sweetness of carrots, and a hint of cilantro, dressed with the zest of ginger and garlic and topped with toasted almonds- YUM!

I have to be honest that when I first made this recipe after reading about it in the Healthy Focus magazine (originally printed from The New Vegan) in our local grocery store. I was hooked! I decided to add thinly sliced red cabbage (I had just been researching how super beneficial it was to our overall health) and now I just can’t eat it enough days of the week.

Something about the ginger, garlic mix added to the crunch of the veggies and topped with the toasted almonds remind me of the taste of the Chinese Chopped Salads from years past. This is a You’ve-Got-To-Try-It-Recipe.

Easy to make, beautiful to serve and tastes amazing. 

Crunchy Broccoli Carrot Cabbage Salad With Ginger Garlic Dressing
Votes: 1
Rating: 5
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    Servings Prep Time
    2 servings 10 minutes
    Servings Prep Time
    2 servings 10 minutes
    Crunchy Broccoli Carrot Cabbage Salad With Ginger Garlic Dressing
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      2 servings 10 minutes
      Servings Prep Time
      2 servings 10 minutes
      Ingredients
      Crunchy Broccoli, Cabbage and Carrot Salad
      Ginger Garlic Dressing
      Servings: servings
      Units:
      Instructions
      1. In a medium bowl gently mix the broccoli, carrots, cabbage and scallions together. Cover and set aside.
      2. In a small pan, heat the stove to low heat and add the almond slices. Stir for 2-4 minutes until they are lightly toasted. Remove from the heat but leave them in the pan to continue to toast.
      3. In a blender add the garlic, diced ginger, lemon juice, honey, cider vinegar and oil. Blend on high speed until everything is blended to a smooth liquid state. Scrape down the sides.
      4. Pour the dressing over the vegetables and gently toss to coat evenly. Serve in bowls or on a platter and top with the toasted almonds.
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