Did you ever think to combine cauliflower and broccoli to make a unique salad? Nobody wants to eat large florets of raw cauliflower or broccoli, which is why this salad is as far from that as possible. Think of this salad as more of a raw rice bowl because it calls for riced cauliflower and broccoli. Simply pulse together the raw cauliflower and broccoli florets in a food processor to rice them up! After that, you can begin making this powerhouse salad.

Cruciferous vegetables like broccoli and cauliflower contain sulforaphane, an antioxidant compound that may reduce the ability of cancerous cells to multiply. In doing so, sulforaphane may help slow the growth of tumors, or at least reduce their ability to spread. Because sulforaphane is extremely bioavailable, you do not need to combine other nutrients with it for optimal absorption. Simply eat cruciferous vegetables to provide your body with this antioxidant compound.

Besides the impressive nutritional profile, this salad provides lots of life and color. Although we only have a certain number of ingredients in this salad, you can add more if you want to. Great additional ingredients include red cabbage, carrots, collard leaves, and radishes. The ingredients we’ve chosen work well with an Asian-inspired dressing, so we hope you enjoy it. Let us know if you like it, or if you made it your own, in the comments below.

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Curtido is a fermented Salvadorian slaw made with cabbage, carrots, onions, and oregano. It is easy to make and is chock-full of beneficial probiotics that encourage healthy digestion. It typically accompanies pupusas, but you can enjoy it on its own as a healthy side dish. In fact, curtido has a slightly crunchy texture and fresh and clean flavor that is highly addicting!

The great thing about curtido is that the flavor only gets better the longer it ferments. It will keep fresh in the fridge for months, so long as you preserve it in an airtight container. Think of this side dish or condiment like the Central American version of sauerkraut. It’s fun and easy to make, and you can customize it based on your taste preferences. For example, this recipe includes optional slices of jalapeño, but you don’t have to include it if you don’t appreciate spice. We have to say that it gives it a powerful kick that is pleasant and addicting.

The key to making a great curtido is slicing the ingredients evenly. Much like coleslaw, you don’t want super think slices of carrot mixed in with thin cabbage slices. For this reason, remove a couple outer leaves of cabbage and save them for jarring. At that point, you can use a mandoline slicer or cheese grater to shred/grate the ingredients. Jar the ingredients and let the fermentation begin!

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Nobody is perfect and we all have those days or weekends when we eat almost everything and anything in sight. This is especially true during the holiday season, when a plethora of goodies and treats attack your from every angle. Not even the person with the strongest will can resist the buffet! If you’re out there and can resist the temptation, we want to know you!

Overeating or overindulging happens to the best of us, but what you do after an unhealthy binge eating session is what matters most. How do you hit the reset button on your health and aid the body’s cleansing abilities quickly? Well, you can start by making this powerful detox salad, which contains an assortment of colorful vegetables that provide essential vitamins, minerals, fiber, protein, antioxidants, and more. All of those nutrients give your body the extra boost it needs to keep up your immunity and energy levels.

This salad is low-carb and loaded with scrumptious, crunchy vegetables. Carrots, broccoli, red cabbage, Brussels sprouts, and the optional topping of raw cashews make it highly flavorful, textural, and enjoyable. Plus, the lemony dressing adds a zesty vibrance to every bite. You have the option to throw all of the ingredients in your food processor and blend until all of the ingredients are finely chopped. If you only want to do that for the broccoli and Brussels and shred the carrots and cabbage, feel free to do so.

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If you’ve ever had a great dressing at a restaurant, you know that it takes the salad to the next level. You dream about it, think about it when you’re hungry, and try to figure out how to make it on your own. Sometimes, you hit it out of the park on your first attempt to recreate the dressing. Other times, it takes a lot of trial and error. You may even go back to the restaurant to taste/enjoy the salad dressing again. Maybe it’s for research and development, or maybe it’s for personal enjoyment.

Making this dressing is very simple. All you have to do is add all of the ingredients to a blender, blend until smooth, and then dress the salad you make. The cashews make this dressing very creamy, nutty, and filling. Because cashews are rich in fats and calories, you don’t want to consume too much of this dressing on your salads. You may struggle to resist the urge to poor more and more dressing on because it is just that good. Trust us when we say that you’ll be hooked after eating one bite.

Because this dressing is a little heavier and creamy, you want to use it on sturdier leafy greens. Kale, for example, can withstand the weight of this dressing. In fact, it may be the best green to pair with this dressing. Add some raw walnuts or pistachios to the salad, in addition to purple cabbage and apples. You can also keep it simple and just stick with the kale and some freshly squeezed lemon to finish it off. The choice is yours!

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The best thing about this rainbow carrot slaw, besides how beautiful it looks, is the sweet and slightly citrusy flavor profile. You don’t have to worry about the fennel in this recipe because it doesn’t outshine the other ingredients. Grating the fennel bulb or slicing it thinly helps tame the intensity of raw fennel. Plus, the aromatic dill vinaigrette asserts itself as the flavor champion. It is truly one of the best dressings you’ll ever have.

The important thing to remember when making this carrot slaw is to grate all of the ingredients on the largest grater setting. Using the small side of the grater will result in a mushy slaw. You want a slaw to be crunchy! Now if you are really lazy, you can use a food processor to chop all of the ingredients. If you have a sharp grater, though, you should really choose that option.

Since the slaw dressing has a decent amount of mustard powder, it will be very aromatic and flavorful. The mustard flavor pairs beautifully with the aromatic dill and sweetness of the carrots. The slightly bitter cabbage also helps to absorb a lot of the dressing, meaning you can enjoy dressed slaw a few hours after preparing it. Should the dressing be a little intense for your palate, you can add a teaspoon or so of raw agave nectar to help tame the assertive flavors.

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Yet another gorgeous, flavorful raw vegan creation! These cucumber roll ups are not only visually stunning, but they also exhibit incredible depth of flavor. The freshness and crunch of the raw vegetables pair beautifully with the nutty, gingery almond butter sauce. Because the sauce is so addicting, we have to make a disclaimer: we aren’t responsible if you decide to drink the sauce. Now, we can move on.

In order to roll up your herbs and vegetables, you need to make long thin slices out of the cucumbers. The most efficient way to achieve even slices is to use a mandoline slicer. If you have various blade attachments for your mandoline, experiment with a few to see how thinly they slice your cucumbers. You don’t want the slices to be too thin because they will fall apart during the rolling process. At the same time, you don’t want thick slices because they won’t roll properly. You want slices that are easy to roll up, but don’t break, so you may need an extra cucumber for a slicing experiment. Then you just snack on those slices!

The filling ingredients go great with both the cucumber slices and the almond butter sauce. Should you want different filling ingredients, please feel free to choose veggies that you enjoy. Just make sure that the vegetables are raw and cleanse-approved. For example, red cabbage is one of the ingredients, but you may prefer thinly sliced romaine lettuce. Let your taste buds lead the way!

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Sometimes you just need a clean meal that helps to reset your body, especially after a few days of overeating. When you eat excess sugar or alcohol, you are tempted to overindulge in unhealthier foods. While we don’t believe in “making up” for past food mistakes, this slaw helps get you back on track. In addition to eating this salad, drinking more water, eating more cruciferous vegetables, and adding lemon or apple cider vinegar to your water can help clean out the body. All of these actions can help establish a more alkaline environment in the body!

This slaw utilizes broccoli stems, which most people tend to chuck in the garbage or compost bin. The great thing about broccoli stems is that you can grate it using a cheese grater, or grater attachment on a mandolin. You often see broccoli stems in bagged salads that contain a mix of carrots, kale, and cabbage. Now, we’re going to let you in on a big secret. If you are really in a pinch and don’t have time to prep ingredients, you can use those bagged salads while cleansing. However, you cannot use the nuts or dressing from those bags. The reason for that is the nuts are either roasted, salted, or sugary, and the dressings are highly processed.

Now that we gave all of you cleansers that little pearl of wisdom, it comes time to make this slaw. It comes together very quickly and the ingredients pair beautifully together. The slightly bitter broccoli stems and purple cabbage are balanced by the sweet carrots. With the bitter and sweet flavor profiles in place, you need a tangy element, which is where the dressing comes in. Much like the rug in The Big Lebowski, the dressing ties the room together. Enjoy the slaw!

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There’s something to be said about a crunchy slaw. The different textures and flavors complement each other, and the uniform ingredient cuts make for a great eating experience. A slaw can go awry if you mix together the wrong ingredients. For example, you don’t want ingredients that will wilt because the beauty of slaws is that they can keep for a day or so after you dress them.

Cabbage holds up from one day to the next because of its sturdy, crunchy texture. It differs from your average lettuce in that way. Kale is another green that can hold up from one day to the next, so you have the option of including kale in this slaw if you desire. You don’t just want bitter greens in the slaw; rather, you need a sweet component, which is where the pear enters the equation. When you choose a pear, make sure that it is relatively firm. While softer pears offer a sweeter flavor profile, they may not hold up as well in the slaw. Firmer pears that have a sweet yet tart flavor hold up better in slaws.

Could the slaw be complete with the standard cabbage, pear, green onion, and cilantro? Yes, but we are extra and wanted to add raw walnuts. In addition to the extra crunch, walnuts help to fill you up with their healthy fats and protein. Plus, their nuttiness works great with the citrusy dressing.

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Perhaps the crunchiest duo in the salad game, cabbage and cucumber are hydrating, refreshing, and low in calories. Although this recipe is very basic, it is quite popular in various cuisines, especially as a side dish. Not only is this salad easy to make, but it also preps well, meaning that you can make it ahead of time to bring to a picnic. We aren’t saying that picnicking is the most popular winter activity, but we’re just saying it’s a possibility when the weather permits.

Although this salad has a short ingredients list, it manages to feed a small family as a side dish. If you are cleansing, then you can enjoy the entire salad, or half of it, as your full entree. Just make sure that the cabbage you choose is bright green with tight, crisp leaves. You don’t want a head of cabbage that looks damaged and withered. As for the cucumbers, Persian cucumbers work best because they are perfectly crunchy and offer a bright flavor. English cucumbers work well, but they aren’t as crispy as hot house or Persian cucumbers. Finally, the addition of freshly chopped green onions and dill gives this salad an added depth of flavor and powerful aroma that entices your taste buds.

What would a salad be without a dressing? Just a bowl of ingredients, is the correct answer. Whisk together a few simple ingredients to make a flavorful vinaigrette. Olive oil plumes as you whisk it with raw apple cider vinegar, sea salt, and pepper. Should you feel so inclined, add some paprika, garlic powder, and onion powder to your vinaigrette to spice it up. That’s your decision, though. Don’t be afraid to get creative!

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If you are familiar with the content we post, then you know we laugh at the idea of a salad being a simple side dish. We direct the spotlight on the salad, allowing it to take center stage as the main course. You just need to pack it with plenty of cruciferous and colorful vegetables, heart-healthy nuts, savory beans, avocados, berries, and, most importantly, an incredible dressing. 

Make It Colorful

In order to make the perfect salad, you want to include as many nutrient-dense, filling ingredients as possible. If you can make it as colorful as possible, that is a bonus. The reason you want to include colorful foods, such as blueberries, purple cabbage, carrots, tomatoes, or bell peppers, is to diversify your antioxidant intake. This relates back to the concept of “eating the rainbow.” Eating this way not only ensures that you eat a wide range of fruits and vegetables, but also that you eat as many vitamins, minerals, and phytonutrients as possible. Continue reading to learn about other tips to make a great post-holiday detox salad. 

Start With The Greens

Greens will form the base of your salad, but you don’t have to be traditional with your choice of leaves. Some people enjoy crispy romaine, while others prefer the diversity of spring mixed greens. Kale makes for an excellent salad base, so long as you remove the thick stems and chop it finely. Arugula is a great choice if you water a peppery base, and shredded Brussels sprouts or cabbage work well as bases for slaws. The point is that green vegetables are some of the healthiest foods on the planet! Some people abide by the phrase, “The more you eat green, the more you get lean.”

Don’t Be Afraid Of Onions

Onions, garlic, and other members of the allium family, exhibit unique flavor profiles. They have a strong bite, but a lot of health benefits come with that intensity. For example, onions exhibit impressive anti-cancer, anti-inflammatory, and antioxidant properties because of their sulfide compounds. The same compounds that make your eyes tear up benefit your health! If you need to tame the intensity of onions, soak them in a little sea salt and lemon/lime juice. You can also crush up fresh garlic to incorporate into your salad dressing. Fun fact: crushing the garlic actually releases the health properties!

Bring Legumes To The Party

Legumes are naturally rich in fiber and protein, two things that help fill you up. When you add them to salads, they add a starchy creaminess that is very hard to replicate. In fact, you keep aiming for black beans, kidney beans, or garbanzo beans bite after bite! Most beans are naturally rich in soluble and insoluble fiber, in addition to resistant starch. Plus, several studies found that they exhibit anti-diabetic and anti-inflammatory properties. 

Dress For Success

Before you dig into your big bowl of greens, colorful vegetables and fruits, onions, and legumes, you need a proper dressing. You can go with a simple vinaigrette using olive oil, your favorite vinegar, and sea salt and pepper, or you can blend several ingredients into a dressing. If you prefer creamy dressings, consider blending avocado, cilantro, olive oil, lime juice, cumin, and salt and pepper. Once your dressing is ready to go, drizzle it over your salad, toss to coat all the ingredients, and serve. When ready to eat, you can top with some almonds, walnuts, cashews, or other nuts and seeds of your choice. 

We regularly publish salad recipes on our website. If you need inspiration, you can click here to view all of our salad recipes. It’s a useful resource that can help you if you’re ever in a pinch.

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