Ingredients:

• 2 cups cauliflower
• 2 cups broccoli
• 1 cup red cabbage, roughly chopped
• 1 cup carrots, roughly chopped
• 1-1/2 cups fresh parsley
• 2 celery stalks
• ½ cup almonds
• 1/2 cup sunflower seeds
• 1/3 cup organic raisins

 For the Vinaigrette

• 3 Tbsp olive oil
• ½ cup lemon juice
• 1 Tbsp fresh ginger, peeled and grated
• 2 Tbsp clover honey
• 1/2 Tsp sea salt

Method:

1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they’re finely chopped. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.

For the Vinaigrette

2. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.

This recipe is sourced from The Harvest Kitchen