I’ve been totally loving raw vegetable salads lately! They’re delicious, packed full of nutrients and ideal for meal prepping. I like to make a couple of different raw vegetable salads to last me through the week. They keep well in the fridge and are an easy way to add more veggies to your diet without really trying. This raw broccoli and cabbage salad is the perfect healthy side to serve with almost any meal. Just serve yourself up a big scoop.
Broccoli is one of the BEST foods to add to your diet! It’s got a bit of almost all the vitamins and minerals your body needs and is particularly high in vitamin C, folate, potassium and iron. Broccoli is also rich in antioxidants and has been shown to protect against cancer.
If you’re not a broccoli fan, don’t be put off! It’s super tasty in this salad.
Also thrown into the mix are carrots and red cabbage. Like the broccoli, they’re chocka full of nutrients and fiber to help keep you healthy and well fueled. The sauteed cherry tomatoes are little mouthfuls of delicious sweetness! Try to get the smallest type of cherry tomatoes you can get so they’re not too big for one mouthful.
Instead of using a typical oil based dressing, Dijon mustard and lemon juice add a bit of tang without piling on the calories. Lemon juice actually helps to break down some of the toughness of the raw vegetables so they’re easier to eat and digest.
If like me, you’re a fan of macro bowls, use this raw broccoli and cabbage salad as a base. Add some couscous, your favorite lean protein (check out these chicken breast ideas) and top with sliced avocado. It’s super simple and delicious and delivers a perfect balance of carbs, protein and healthy fats to fuel your body.
Raw Broccoli SaladPrint This
- 200g cherry tomatoes
- 4 medium carrots
- 1/4 red cabbage
- 1 head broccoli
- 2 tbsp Dijon mustard
- Juice of 1 lemon
- Place cherry tomatoes in a small pot with a lid and cook over low heat until softened and some have popped. Set aside.
- Using a grater or food processor, shred the carrots and red cabbage and place in a large bowl.
- Cut the florets off the broccoli and roughly chop. Add to bowl.
- Mix the Dijon mustard and lemon juice in a small bowl until well combined.
- Pour the dressing over the shredded carrots, cabbage and broccoli and stir well to combine.
- Add the cooked cherry tomatoes to the bowl. Toss carefully to avoid mashing the tomatoes.
- Place in the fridge for at least 30 minutes to let the dressing soak into the vegetables and serve.
Keeps well covered in the fridge for up to 3 days.