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Crunchy Lemon Ginger Salad

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Ingredients 

  • 1 large head green cabbage, chopped, or shredded thin
  • 2 large carrots, peeled and shredded
  • 2 celery stalks, thinly sliced
  • 2 red, orange, or yellow bell peppers, seeded, cored, and thinly sliced
  • 1 medium beetroot, peeled and shredded
  • 1/2 cup raw almonds, coarsely chopped

For your Lemon Ginger Dressing:

  • 4 Tbsps extra virgin olive oil
  • 1 large fresh lemon, juiced
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps raw honey
  • 1 Tbsp fresh peeled, and minced ginger, or more to taste
  • 2 fresh garlic cloves, minced
  • 1/4 tsp sea salt, or to taste
  • 1/8 tsp white pepper or to taste

Instructions 

  • In a small bowl add all of your dressing ingredients and whisk well to combine.
  • Taste test and adjust seasonings if desired. (I usually add a bit more garlic, ginger, and sea salt...but that's just me! )
  • Add all of the salad ingredients nicely to a large serving bowl.
  • Pour dressing over the salad and gently, but thoroughly toss to combine. Taste test again, and adjust seasonings as desired.
  • Serve, or refrigerate immediately.
  • This salad is even better the next day after marinating in its dressing overnight.
  • If I know that I'm serving this the next day, I'll wait to sprinkle the chopped almonds right before serving.
  • Lasts for about 3 days in your refrigerator.
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