Crunchy Cruciferous Salad

Leafy greens and cruciferous vegetables (such as broccoli, cabbage, cauliflower) have more micronutrients than any other food. Micronutrients (vitamins, minerals, phytochemicals and fiber) are essential for our survival and longevity.

This salad is great on its own, but I often make a double batch to use as a base for different salads throughout the week.


  • Exchange the broccoli or cauliflower with shredded cabbage or Brussels sprouts
  • Replace carrots with beets
  • Toss some Crunchy Cruciferous Salad  with leafy greens (spinach, arugula, mixed greens  – whatever is on hand).
  • Mix with leftover grains (rice, quinoa) for a quick meal
  • Or make a tortilla wrap adding greens and an extra drizzle of salad dressing.


Crunchy Cruciferous Salad
Print Recipe
4 servings
Crunchy Cruciferous Salad
Print Recipe
4 servings
Adjust servings:
  1. Whisk together lemon juice mustard, garlic, salt, olive oil and 2 tablespoons water until thoroughly blended. Adjust flavor by adding water (1 tablespoon at a time), salt and pepper to taste.
  2. In a bowl mix broccoli, carrot, green onion.
  3. Add salad dressing, mix well. Add 1 tablespoon of seeds/nuts, toss.
  4. Serve with remaining seeds/nuts on top.
Recipe Notes


  1. Use other cruciferous vegetables (cauliflower, Brussels sprouts, cabbage) instead of broccoli
  2. Use raw beets instead of, or in addition to carrots
  3. Toss with leafy greens (spinach, arugula, romaine etc)

A Color My Food original recipe

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