Easy | Servings: 10 | Ready In: 10 minutes | Yield: 5 cups
Cauliflower and broccoli are quickly chopped in your food processor for this crunchy, satisfying raw salad. This vegan detox recipe is based off the best-selling Whole Foods Market version, naturally gluten-free and oil-free. Kelp granules add flavor and iodine, but you can omit. This makes a delicious, plant-based lunch or a healthy dinner side dish.
Ingredients
- 2 stalks broccoli
- ½ head cauliflower florets (about 2 cups chopped)
- 1 large carrot
- 1 bunch parsley
- ¼ cup sunflower seeds
- ¼ cup raw pumpkin seeds
- ½ cup raisins
- ½ cup dried currants
- ¼ cup apple cider vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tsp sea kelp granules
How it’s Done:
To prepare the vegetables: Peel the broccoli stalks and cut the stalk and florets into large chunks. Cut the cauliflower into large pieces. Peel the carrot and cut into 2-inch long pieces.
Using your food processor: Set up the widest grate opening on your food processor. Shred the carrots in the food processor. Switch out the grater blade of the food processor to the slicer blade. Feed the broccoli and cauliflower through the food processor, shaving the veggies with the slicer blade. Remove and place in a large mixing bowl.
Using a box grater and mandolin: Shred the carrot on a box grater, using the largest hole. Use a mandolin to slice the broccoli and cauliflower. I usually set my mandolin on “4” for this salad, but you can experiment with the thickness you like most. Place the grated carrot, sliced broccoli, and sliced cauliflower in a large mixing bowl.
Add the remaining ingredients to the mixing bowl the parsley, sunflower seeds, pumpkin seeds, raisins, currants, apple cider vinegar, sea salt, black pepper, and sea kelp granules. Stir well to combine.
Serve and enjoy. This gets even better after it sits for a day.
Chef’s Katie’s Tips
Kelp Granules? Kelp granules provide an excellent dose of iodine and a few other key nutrients. It also adds a unique salty flavor. You can omit, but you might need more salt to suit your tastes.
Roasting the Seeds: To pack more flavor, you can roast the pumpkin seeds and sunflower seeds in a 350 oven for 8-10 minutes, until golden brown
Other Fruit Options: If you’re avoiding dried fruits because of calorie density, grated apple can add a nice sweetness and crunch. You’ll want to grate 1-2 apples for this recipe.
Yield: about 10 cups
Nutrition Facts
Serving size: 1/10 of a recipe (about 1 cup)
Calories 106.88
Calories From Fat (29%) 30.82
% Daily Value
- Total Fat 3.68g 6%
- Saturated Fat 0.49g 2%
- Cholesterol 0mg 0%
- Sodium 80.73mg 3%
- Potassium 406.19mg 12%
- Total Carbohydrates 17.45g 6%
- Fiber 3.23g 13%
- Sugar 6.48g
- Protein 3.77g 8%
- Calcium 43.75mg 4%
- Iron 40.09mg 223%
- Vitamin A 1659.71IU 33%
- Vitamin C 0.73mg 1%
Shopping and Gear List
- Maine Coast Sea Vegetables Organic Kelp Granules Salt Alternative 1.5 ounce
- Now Foods Organic Pumpkin Seeds, 12 Ounce
- Organic Sunflower Seeds by Food to Live (Raw, Kernels, No Shell, Kosher, Bulk) — 8 Ounces
- 365 Everyday Value, Organic Raisins, 15 oz
- Currants – Dried Fruit – Healthy Snack 1 lb
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