Crunchy Detox Salad Recipe

I love making this vibrant Crunchy Detox Salad because it feels like a refreshing burst of natural energy. My mix of shredded cabbage, crisp veggies, sweet apple, and crunchy nuts delivers delightful texture and unbeatable nutrition. It’s my secret to feeling light, revitalized, and ready to conquer the day everyday.

I’m really excited to share my Crunchy Detox Salad recipe. I like using 2 cups of shredded green cabbage, 1 cup of shredded red cabbage, and 1 cup of chopped broccoli florets to create a base that is both refreshing and nutrient packed.

I also add 1 cup of halved Brussels sprouts, 2 medium carrots julienned, 1 red bell pepper thinly sliced and 1 apple sliced thinly so you get that extra fiber from the skin. For crunch, I mix in 1/4 cup of unsalted walnuts and optionally 1/2 cup pumpkin seeds.

I dress the salad with the juice of 1 lemon, 2 tbsp of extra virgin olive oil, salt and ground black pepper, while 1 tsp apple cider vinegar gives it a nice tangy kick. This salad is a powerhouse with antioxidants and anti-inflammatory properties perfect for a detox diet and balanced eating as seen in popular Mediterranean and inflammation diet recipes.

Why I Like this Recipe

I like this recipe because it keeps me feeling super healthy and energized. I mean, it’s packed full of different veggies and fruits that give me tons of vitamins and antioxidants. One of my favorite things is how easy it is to prep; I can throw all the ingredients together and have a delicious, detoxing meal in no time. I also really love the crunch from the walnuts and pumpkin seeds – it gives it an awesome texture that makes every bite interesting. Lastly, the mix of tangy lemon juice with the fresh flavors just makes it a salad i always look forward to eating.

Ingredients

• Green cabbage delivers crisp texture and fiber, aiding digestion and detox power.
• Red cabbage bursts with antioxidants and vibrant color, enhancing both taste and health.
• Broccoli provides fiber, protein and vitamins, supporting overall energy and wellness.
• Apple adds natural sweetness and fiber, balancing tang and crunch in every bite.
• Walnuts supply healthy fats and protein, giving a nutty crunch that satiates hunger.
• Pumpkin seeds offer extra crunch and magnesium, boosting both texture and nutrition.
• Lemon juice adds zesty tang while olive oil smooths flavors, tying the salad together.

Ingredient Quantities

• 2 cups shredded green cabbage (you can use pre-shredded if you’re in a rush)
• 1 cup shredded red cabbage
• 1 cup chopped broccoli florets
• 1 cup halved Brussels sprouts
• 2 medium carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 apple, thinly sliced (keep the skin on for extra fiber)
• 1/4 cup unsalted walnuts, roughly chopped
• 1/2 cup pumpkin seeds (optional but great for crunch)
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Salt and ground black pepper to taste
• Optional: 1 tsp apple cider vinegar for a tangy kick

How to Make this

1. First, prep all your veggies. Shred the green and red cabbage and chop the broccoli into little florets. Cut the Brussels sprouts in half and julienne the carrots. Slice the red bell pepper thinly and also slice the apple (don’t forget to keep the skin on for extra fiber).

2. In a large bowl, combine the shredded cabbage, broccoli, Brussels sprouts, carrots, red bell pepper and apple slices.

3. Next, toss in the roughly chopped unsalted walnuts and if you’re using them, the pumpkin seeds for that extra crunch.

4. Squeeze the juice of one lemon over your veggies and add 2 tablespoons of extra virgin olive oil.

5. If you like a bit of tanginess then add 1 teaspoon of apple cider vinegar, but this is optional.

6. Sprinkle salt and ground black pepper to taste.

7. Mix everything together until all the ingredients are well combined. Make sure the dressing coats the salad evenly.

8. Let the salad sit for about 5 to 10 minutes to allow the flavors to meld a bit.

9. Give it a final stir, check the seasoning and adjust if needed.

10. Serve and enjoy your crunchy detox salad as a healthy meal or a side dish to clean out your system and boost your energy.

Equipment Needed

1. A sharp chef knife to chop the cabbage, broccoli, Brussels sprouts, carrots, red bell pepper and apple
2. A sturdy cutting board for all the chopping and slicing work
3. A grater or mandoline if you want to shred the green and red cabbage more easily
4. A large mixing bowl to combine all the veggies and nuts
5. A citrus juicer (or use your hand) to squeeze the lemon juice
6. Measuring cups and spoons to get the oil and vinegar amounts just right
7. Salad tongs or a large spoon to toss the salad evenly

FAQ

Crunchy Detox Salad Recipe Substitutions and Variations

• Instead of red bell pepper, try using yellow or orange bell peppers. They have a similar crunch and add a nice color pop.
• If you don’t have walnuts, you can swap in pecans or almonds for that nutty flavor.
• No pumpkin seeds? Sunflower seeds work great as an alternative to give your salad extra crunch.
• If you’re out of lemon juice, lime juice is a good replacement that brings a similar tangy zing.
• Can’t find extra virgin olive oil? Avocado oil is a solid substitute for a different but yummy flavor.

Pro Tips

1. Toast the walnuts and pumpkin seeds in a dry pan for a few minutes until they’re lightly browned; it really brings out a stronger nutty flavor that makes your salad pop.

2. Try to chop your veggies as close to serving time as possible so they stay crisp instead of getting all soggy, especially if you’re not eating it right away.

3. Give the salad a little extra time to sit after tossing in the dressing so all the flavors have a chance to mix in properly; letting it marinate for even 10 more minutes can make a big difference.

4. Taste as you season and add extra salt, pepper, or lemon juice bit by bit; sometimes a tiny tweak can upgrade the overall flavor, so don’t be afraid to adjust it until it feels just right.