This detox salad serves as my go-to clean-eating solution. One Sunday, I returned from the farmer's market with a large head of purple cabbage. After a weekend of indulgence, I decided to shred it up and whip together a healthy slaw with whatever I had in my kitchen. It turned out to be tastier than expected (thanks to the orange-tahini dressing!), and it only improved over the following days. I found myself enjoying a nutrient-packed bowl of this salad daily that week.

Now, whenever I feel the need for a detox, I prepare a big batch and store it in the fridge for quick access when hunger strikes. Keep reading to grab the recipe!

sunshine detox salad

This salad is one of those delightful dishes where the combination is even better than the individual ingredients. With staple items like cherry tomatoes, carrots, and assorted leafy herbs, it offers that perfect crunch and creaminess I adore. Eating a generous serving instantly makes me feel healthier.

It holds up well in the fridge for several days, fully dressed, making it a fantastic option for snacking or as a side to a bowl of soup or a piece of salmon. To turn it into a heartier meal, I like to add half a sliced avocado and some extra sunflower seeds—adding a soft-boiled egg also amps up the flavor.

mixing sunshine detox salad

Did you know you can massage cabbage just like kale? This simple technique transforms the cabbage in this salad from tough to tender. Just drizzle some dressing and a pinch of salt over the shredded cabbage, then use your hands to massage it for about a minute until it softens. If you're curious to see a demonstration, you can find one for massaging kale.

This salad makes a beautiful addition to spring barbecues. And since I believe in the philosophy of "detox to retox," I'll gladly enjoy mine alongside a burger and a glass of rosé!

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Description

  • 1 head purple cabbage
  • 3 carrots
  • handful of cherry tomatoes
  • 1 cup mixed herbs: cilantro, parsley, basil, and mint work well, but feel free to use whatever's on hand.
  • 1/2 cup shelled sunflower seeds
  • avocado (optional)

*for the tahini-orange vinaigrette:

  • 2 tablespoons tahini
  • 2 teaspoons hot water
  • juice of 1 orange
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • squeeze of sriracha
  • kosher salt & freshly ground black pepper

Ingredients

  1. Prepare the dressing: Mix all ingredients in a jar and shake well!
  2. Quarter the purple cabbage and remove the core. Shred it into thin ribbons using a mandoline or food processor for convenience. Place the shredded cabbage in a large bowl and drizzle with a bit of vinaigrette and a sprinkle of salt. Massage the cabbage for about a minute to soften it.
  3. Slice the carrots into thin rounds or shave them with a mandoline, then add to the bowl.
  4. Halve the cherry tomatoes and incorporate them into the mixture.
  5. Chop the herbs roughly, then add them to the bowl along with the sunflower seeds, a good drizzle of dressing, and a dash of salt.
  6. Toss everything together, and add avocado if you want to make it more filling. Enjoy and feel revitalized!