As you probably know if you regularly follow The Lean Clean Eating Machine, I just finished up my Suja Juice 3-Day Cleanse this past Tuesday, and while it may be over, I want to keep this detoxed feeling going! I feel lighter, more energized and just overall more awesome. I am heading to Vegas in exactly 2 weeks from today for my 26th birthday/bachelorette party weekend, and I definitely want to still feel this way on my trip, so in continuing along with the detox/cleansing theme this week, I give you this veggie detox salad. It is vibrant, delicious and just plain pretty to look at. Plus, it’s just a fun way to eat more veggies.
While this veggie detox salad could be made with a julienne peeler, or even the old-fashioned hand cut method, this little gadget right here will literally change your life…
Behold..the almighty spiralizer. I have been wanting one of these bad boys for over a year now, and while they aren’t even that expensive, I just never got around to buying myself one. Luckily for me, this Christmas I received this as a gift from my future in-laws, and I could not be more excited about it. If you want 5 foot long zucchini noodles in under a minute, this is your tool. It will twist and curl virtually any veggie in a matter of seconds, while also giving you the option to thinly slice cabbage, onions, carrots; you name it. It is truthfully one of the coolest kitchen gadgets you can have, especially if you are vegan or vegetarian, or maybe just wanting to get more creative with your veggies. Whatever your reason, it’s worth it!
This salad is refreshing, healthy and easy to throw together. Ben and I had this for dinner last night with a sesame tamari millet salad that was perfectly complimentary and delicious as well. I’ll get that recipe posted soon, but in the meantime, give this veggie detox salad a go. It will make you instantly feel better if you’re feeling the effects of too much holiday snacking.
- 1 cup thinly shredded purple cabbage
- 1 zucchini; julienned or spiraled
- 1 full size carrot; peeled and julienned or spiraled
- ½ red pepper; thinly sliced
- ½ cup frozen shelled edamame
- 1 small bunch green onions; thinly sliced
- 1 Tbsp. sesame seeds
- ¼ cup raw almond butter
- 2 Tbsp. liquid aminos
- ½ Tbsp. sesame oil
- ½ Tbsp. hot chili oil
- 1 lime; juiced
- 1 tsp. freshly grated ginger
- 1 small clove garlic; crushed and minced
- Prepare all vegetables and place in a large mixing bowl. If you spiral the zucchini, you may want to cut it into thirds beforehand to avoid overly long strands.
- Combine all veggies well with clean hands or a pair of tongs.
- In a small dish, mix almond butter, liquid aminos, sesame and chili oils, lime, garlic and ginger. Whisk thoroughly to mix.
- Add dressing to individual servings of salad and top with sesame seeds.