Crunchy Rainbow Detox Salad with Almonds
This Crunchy Rainbow Detox Salad is a colorful, hearty, and wholesome salad loaded with fresh vegetables like cauliflower, broccoli, red cabbage, and bell peppers, then topped with almonds, seeds, and a zesty dressing. It’s not only gorgeous to look at but also brimming with antioxidants, fiber, and healthy fats. Whether you’re looking for a detox-friendly meal, a crisp side dish, or a plant-powered lunch, this salad delivers satisfying crunch and flavor in every bite.
Time
Prep Time: 20 minutes
Cook Time: 0 minutes (unless lightly steaming optional)
Total Time: 20 minutes
Servings: 4–6
Ingredients
For the Salad:
1 cup cauliflower florets (raw or lightly steamed)
1 cup broccoli florets (raw or lightly steamed)
1 cup shredded red cabbage
1 red bell pepper, chopped
1/2 orange or yellow bell pepper, chopped
1 medium carrot, julienned or grated
2 green onions, sliced
1/4 cup chopped fresh parsley or cilantro
1/4 cup raisins or dried cranberries
1/4 cup sliced almonds
2 tbsp whole almonds (optional)
1 tbsp sesame seeds
For the Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar or rice vinegar
1 tbsp lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 tsp sesame oil (optional but flavorful)
Salt & pepper to taste
Instructions
Prepare the Vegetables:
Wash and chop the broccoli and cauliflower into small, bite-sized florets.
Shred the cabbage, slice the bell peppers, julienne or grate the carrot, and chop green onions and parsley.
Assemble the Salad:
In a large bowl, combine all the chopped vegetables: broccoli, cauliflower, red cabbage, bell peppers, carrot, green onion, and parsley.
Add the raisins or dried cranberries, sliced almonds, whole almonds, and sesame seeds.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, honey/maple syrup, Dijon mustard, sesame oil, salt, and pepper.
Toss and Serve:
Pour the dressing over the salad.
Toss well until everything is evenly coated.
Serve immediately or refrigerate for 15–20 minutes to allow flavors to meld.
Tips
Chop small for maximum crunch: The smaller and more uniform the veggies, the better the texture and mixing.
Light steaming option: Lightly steam the broccoli and cauliflower for 2–3 minutes if you prefer softer textures.
Dry veggies: Pat vegetables dry after washing to avoid watering down the dressing.
Make ahead: This salad holds up well for 1–2 days in the fridge without getting soggy.
Dressing tip: Double the dressing if you want extra flavor or if the salad sits overnight.
Variations
Add protein: Toss in grilled chicken, chickpeas, tofu, or quinoa to make it a full meal.
Nut-free: Substitute sunflower or pumpkin seeds for almonds.
Fruity twist: Add diced apples, oranges, or pomegranate seeds for freshness.
Spicy: Include thinly sliced jalapeños or a dash of chili flakes in the dressing.
Creamy dressing option: Use a tahini-lemon or avocado-lime dressing instead.
Q&A
Q: Can I make this salad the day before?
A: Yes! Just keep the dressing separate until ready to serve to maintain crunch.
Q: Is it suitable for keto or paleo diets?
A: Absolutely. Just skip the raisins/dried cranberries for lower carb.
Q: Can I use frozen veggies?
A: Fresh is ideal for crunch, but you can use thawed and well-drained frozen broccoli/cauliflower if needed.
Q: What’s the best way to shred red cabbage?
A: Use a sharp knife or mandoline slicer for thin, even slices.
Nutrition (per serving, approx. 1/6 of salad)
Calories: 180
Protein: 5g
Fat: 13g
Carbohydrates: 14g
Fiber: 5g
Sugar: 6g
Vitamin C: 90% DV
Calcium: 6% DV
Iron: 8% DV
(May vary based on ingredients and quantities used.)
Conclusion
This Crunchy Rainbow Detox Salad with Almonds is the ultimate celebration of freshness, crunch, and flavor. It’s a nutrient-rich dish that fits seamlessly into any diet — whether you’re detoxing, meal prepping, or simply craving something vibrant and healthy. With its satisfying mix of textures and flavors, it’s sure to become a go-to staple in your recipe rotation.