Spring into Detox Salad is CRUNCHY, SWEET and SAVORY, and is the perfect easy vegan recipe to make when your body is craving nutrients, and you need a nice and hearty salad to fill you up!

I have read that cabbage has many health benefits since it is packed with vitamins, minerals and other nutrients; cabbage is said to be helpful with weight loss, skin care / premature aging, purifying the blood, removing toxins, and the list goes on and on and on… with all that being said, I’ll have more cabbage… PRONTO! The veggies in this healthful, satisfying salad are tossed in a delicious creamy peanut sauce with a ton of ginger which is soothing to the stomach, reduces inflammation in the body, and may even help relieve muscle soreness. This special dish is topped off with sesame seeds, a great source of a variety of minerals, vitamins, and fiber. Colorful, nutrient rich, and easy to make… give this delightful recipe a try to welcome in the spring time!

Spring Into Detox Salad

The Veggies:

• 1 heaping cup chopped red cabbage
• 1 heaping cup chopped green cabbage
• 1 heaping cup chopped kale
• 3-4 sliced radishes
• 2-3 ribs of celery, diced

The Dressing:

• A hearty 2-3 inch chunk of ginger, minced
• 2-3 garlic cloves, minced
• 3 tablespoons fresh peanut butter
• 1 tablespoon pure maple syrup
• 2 tablespoons sesame seed oil
• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• Toasted sesame seeds (topping)

Blend together all of the ingredients for the dressing. Toss the veggies in the dressing and top with toasted sesame seeds. Eat it all up and reap the benefits!

Hope you love it as much as I do!

-Danielle

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Danielle

Danielle is committed to showing people that vegan food can be prepared easily, can fit into many types of lifestyles and is delicious! That is exactly why Danielle created the insta account, veganyummytummy in October 2015. Danielle first learned about where our food comes from, the importance of choosing organic, and of course, about why eating a vegan diet is most responsible for our bodies, the people around us and our environment in an undergrad anthropology course. Since then, Danielle has been creating vegan recipes and experimenting with new foods and has also been re-creating non-vegan (old) favorites to vegan! Danielle has earned her Masters Degree in Social Work, but is currently lucky enough to be home with her two kids! Danielle enjoys spending time with her family, practicing yoga, bike riding, hiking, juicing and cooking!

Latest posts by Danielle (see all)

• Artichoke and Brussels Pasta - May 8, 2016
• Spring into Detox Salad - March 29, 2016
• Tabouli On Fleek - February 26, 2016
• Too Good For Cheese Lasagna - February 9, 2016