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:
- 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
- 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
