Paleo Cruciferous Crunch Salad
Discover the ultimate Paleo Cruciferous Crunch Salad, a vibrant medley of nutrient-dense cruciferous vegetables and fresh, zesty flavors. This salad combines finely chopped kale, shredded red cabbage, crisp broccoli, and tender cauliflower with grated carrots and sliced green onions for a symphony of textures and colors. Topped with golden toasted almonds and tossed in a tangy homemade vinaigrette featuring olive oil, lemon juice, apple cider vinegar, honey, and Dijon mustard, this dish is a healthy, satisfying addition to any meal plan. Perfect for paleo enthusiasts and anyone seeking a fresh, crunchy, and wholesome salad, it’s a breeze to prepare in just 20 minutes. Serve it immediately for a crisp bite or let it rest to develop even deeper flavors—ideal for lunch, dinner, or as a make-ahead side dish. Keywords: Paleo Salad, Cruciferous Vegetables, Healthy Recipes, Easy Paleo Meal, Gluten-Free Salad, Crunchy Salad Recipe.
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Recipe Information
Ingredients
- 2 cups kale
- 1 cup red cabbage
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 large carrot
- 3 stalks green onions
- 0.5 cup sliced almonds
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Instructions
Wash and dry the kale. Remove the stems and chop the leaves finely.
Shred the red cabbage using a knife or a food processor.
Cut the broccoli and cauliflower into small florets, ensuring they are roughly the same size for even crunch.
Peel and grate the carrot, then set aside.
Slice the green onions thinly, using both the white and green parts.
In a large salad bowl, combine the kale, red cabbage, broccoli florets, cauliflower florets, grated carrot, and sliced green onions.
Toast the sliced almonds in a small pan over medium heat until they are golden brown, then set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, sea salt, and black pepper.
Pour the dressing over the salad and toss well to combine all ingredients.
Sprinkle the toasted almonds over the top of the salad before serving.
Serve immediately or refrigerate for up to one day to allow the flavors to meld.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 18.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
