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CRUCIFILICIOUS SPRING SALAD IDEAS

Jump into spring with these fresh and nourishing cruciferous powerhouse salads. Packed with essential nutrients, fibre and an abundance of plant goodness, they are a delicious way to support your health and wellbeing.
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Prep Time 20 minutes
Servings 4 people

Equipment

  • 1 sharp cutting knife
  • 1 large cutting board
  • 1 Large mixing bowl
  • 1 serving bowl

Ingredients
  

CRIMSON CRUNCH SALAD BOWL

  • 1 1/4 cups finely shredded purple cabbage
  • 1 medium beetroot, peeled and shredded
  • 1 medium carrot, shredded
  • 1/2 small purple onion, finely diced
  • 1/2 cup walnuts, roughly crushed by hand
  • A few sprigs fresh dill, finely chopped
  • Optional: Lightly toast the walnuts with a little maple syrup and a pinch of salt for extra flavour and crunch.

DRESSING FOR CRIMSON CRUNCH SALAD

  • 1 tablespoon sesame oil or extra virgin olive oil
  • 1 teaspoon light soy sauce
  • 1-2 teaspoons maple syrup

CREAMY BRASSICA BOWL

  • 1 1/2 cups broccoli florets, cut into small bite-sized pieces
  • 1/2 cup purple onion, thinly sliced
  • 1/4 cup dried cranberries, roughly chopped
  • 1/4 cup pepitas
  • 1/4 cup slivered almonds

CREAMY BRASSICA DRESSING

  • 1/2 cup vegan mayonnaise or plant-based yoghurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon Himalayan pink salt
  • To garnish Vegan parmesan, finely grated

MEDITERRANEAN STYLE SALAD BOWL

  • 1 1/2 cup cauliflower flowerets
  • 1/2 cup thinly sliced purple onion
  • 1/3 cup red capsicum sliced bite size pieces
  • 1/3 cup orange capsicum sliced bite size pieces
  • 1/4 cup pitted and sliced black olives
  • 1/2 cup chopped fresh Italian parsley
  • 1 tablespoon dried oregano

DRESSING

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • salt to taste

Instructions
 

METHOD FOR CRIMSON CRUNCH SALAD

  • Place the shredded cabbage, beetroot, carrot and diced onion in a large bowl. Add the chopped dill and crushed walnuts.
    • Whisk the dressing ingredients together until well combined. Taste and adjust the maple syrup or lime juice to your liking.
    • Pour the dressing over the salad and toss well to combine. Allow the salad to stand for a few minutes before serving to let the flavours mingle. 
    •  Alternative make ahead 30 minutes and let chill in the fridge for a more intense flavour.

METHOD FOR CREAMY BRASSICA BOWL

  • Lightly steam or blanch the broccoli until just tender. Plunge into iced water to stop the cooking process, then drain well.
    •  Add the pepitas and slivered almonds to a dry pan and lightly toast until golden and fragrant. Set aside to cool.
    • Add the broccoli, purple onion and cranberries to a large mixing bowl.
    • In a small bowl, whisk together the mayonnaise or yoghurt, lemon juice, maple syrup and salt. Adjust to taste.
    • Pour the dressing over the salad and gently toss to combine.••Add the toasted pepitas and slivered almonds and toss again.
    • Finish with a generous grating of vegan Parmesan.

METHOD FOR MEDITERRANEAN STYLE SALAD

  • Place the cauliflower, sliced purple onion, red and orange capsicum, black olives and fresh parsley into a large mixing bowl.
    • Sprinkle over the dried oregano and gently toss to combine.
    • To make the dressing, add the extra virgin olive oil, apple cider vinegar, fresh lemon juice and salt to a small bowl. Whisk well until combined.
    • Pour the dressing over the salad and gently toss to coat all the ingredients.
    • Allow the salad to stand for 10–15 minutes before serving to let the flavours develop.
    • Serve fresh as a colourful side dish or as part of a Mediterranean-style meal.