Dessert

Crunchy Detox Salad Recipe

ByHugo Harnd January 13, 2026January 13, 2026

Introduction

This Crunchy Detox Salad is a vibrant and refreshing way to nourish your body with fresh vegetables and wholesome ingredients. Packed with crisp cauliflower, broccoli, and a tangy lemon-ginger dressing, it’s perfect for a light lunch or a healthy side dish.

A large white bowl filled with a colorful chopped salad, layered with small pieces of green broccoli, white cauliflower, bright orange carrot shreds, and purple cabbage. Scattered throughout are whole almonds, raisins, sunflower seeds, and bits of fresh green herbs, adding texture and variety. The salad looks fresh, crunchy, and healthy with a mix of earthy and bright colors. Two silver spoons rest inside the bowl on the right side, sitting on the edge. The bowl is placed on a white marbled surface with a light fabric partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cauliflower, chopped
2 cups broccoli, chopped
1 cup red cabbage, chopped
1 cup carrots, chopped
1 1/2 cups fresh parsley, chopped
2 celery stalks, chopped
1/2 cup raw almonds, chopped
1/2 cup raw sunflower seeds
1/3 cup organic raisins
3 Tbsp olive oil
1/2 cup lemon juice
1 tablespoon fresh ginger, peeled and grated
2 tablespoons clover honey
1/2 teaspoon sea salt

Instructions

Step 1: Chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery using a sharp knife, or pulse them individually in a food processor until finely chopped.
Step 2: In a large bowl, combine all the chopped salad ingredients along with the almonds, sunflower seeds, and raisins.
Step 3: To make the vinaigrette, place olive oil, lemon juice, fresh grated ginger, clover honey, and sea salt in a jar. Seal and shake well, or whisk together in a small bowl until combined.
Step 4: Pour the vinaigrette over the salad and toss thoroughly to coat. For best flavor, refrigerate the salad for up to an hour before serving.

Tips & Variations

Try adding a handful of chopped fresh mint or basil for an herbal twist.
If you prefer a crunchier texture, use raw cashews instead of almonds.
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
Use raw apple cider vinegar in place of lemon juice for a different tangy flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate if possible and toss just before serving to maintain crispness. Reheat is not recommended as the salad is best served cold and fresh.

How to Serve

A close-up view of a colorful mixed salad in a white bowl set on a white marbled surface, showing many small pieces in layers: small bright green broccoli florets and stems scattered throughout, thin slices of purple cabbage adding deep purple patches, shredded orange carrots adding brightness, small white cauliflower pieces, and chopped leafy green herbs lightly spread across; mixed in are whole almonds and a few shiny dark raisins, adding texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, the salad can be prepared a few hours ahead and refrigerated, but for the best texture, toss with the dressing just before serving.

Is this salad suitable for a vegan diet?

This recipe uses clover honey, which some vegans avoid. Substitute honey with maple syrup or agave nectar to make it fully vegan-friendly.