Cauliflower, Kale & Carrot Chopped Salad Recipe | VEEG (2024)

VEEG

• 15

  Prep:

  See Also

  Easy Microwave Citrus Curd RecipeCanned Green Tomato Salad RecipeBeef in Barolo Recipe on Food52Olympian Colleen Quigley Shares the Date Balls Recipe She Makes To Fuel Her Triathlon Training

• 0

  Cook Time:

• Yield: 6 Servings

Print Recipe

The time is always just right for this spectacularly savory, crunchy, raw, vitamin-packed, easy to prepare, make-ahead, Cauliflower, Kale & Carrot Chopped Salad! This recipe makes loving yourself and eating more healthily, simple and convenient! To speed preparation along purchase the veggies pre-chopped! And while I prefer that you make my nutritious if you want to use a bottled dressing with wholesome ingredients, I’ll forgive you.

Ingredients

• 6 cups kale, rinsed, dried and chopped - 1 cup per jar
• 3/4 cup carrots, cut into sticks or shredded - 2 tbsp per jar
• a handful or about 3/4 cup fresh parsley, chopped - a big pinch or at least 2 tbsp per jar1/8 cup
• 1 and 1/2 cups cauliflower, chopped into crumbles - 4 tbsp per jar
• two stalks of celery washed and thinly sliced - about 2 tbsp per jar
• 1/8 cup raw red onion, finely chopped
• raw pumpkin seeds- about 3 tbsp per jar
• one batch of my - about2 tbsp per jar
• optional Ball Pint-Size Wide Mouth Canning Jars

Instructions

1. First, wash and trim the kale into bite-size pieces if you aren't using organic prewashed, chopped and bagged kale. No matter which kale you are using, thoroughly massage the chopped kale with your fingertips to soften the leaves.
2. Next, chop the remaining vegetable ingredients and set aside for layering after you've made the dressing. While I prefer that we all buy the freshest organic vegetables we can find, prewashed veggies are way better than no veggies at all! So to save time purchase the vegetables prepped and ready to go.
3. Now, in your handy dandy food processor or high-speed blender, make your batch of my equallynutritious and delicious
4. Lastly, you're now ready to assemble your salad. And since the flavor of kale typically benefits from spending a little extra time with its dressing, here is the order for beautifully layering yourCauliflower, Kale & Carrot Chopped Salad in lidded bowls, cups or my favorite container:massaged kaledressing*carrot sticksfresh parsleycauliflower crumblesceleryoptional red onionpumpkin seeds
5. Eat right away or cover and refrigerate to store. Cauliflower, Kale & Carrot Chopped Salad will be fresh and ready to go when you need them for the next two or three days.Serve these beauties before your next cooked meal or enjoy alone for a fast lunch or healthy snack.

Notes

• As mentioned above, to save time in the preparation of our Cauliflower, Kale & Carrot Chopped Salad, purchase pre-sliced organic carrot sticks and bagged chopped organic kale that's ready to use; cauliflower crumbles are also a terrific option to speed things along in this recipe.

Nutrition

% DV

Calories Per Serving: 324

Prep Time:

Cook Time:

Yields: 6 Servings

Ingredients

• 6 cups kale, rinsed, dried and chopped - 1 cup per jar
• 3/4 cup carrots, cut into sticks or shredded - 2 tbsp per jar
• a handful or about 3/4 cup fresh parsley, chopped - a big pinch or at least 2 tbsp per jar1/8 cup
• 1 and 1/2 cups cauliflower, chopped into crumbles - 4 tbsp per jar
• two stalks of celery washed and thinly sliced - about 2 tbsp per jar
• 1/8 cup raw red onion, finely chopped
• raw pumpkin seeds- about 3 tbsp per jar
• one batch of my - about2 tbsp per jar
• optional Ball Pint-Size Wide Mouth Canning Jars

Instructions

1. First, wash and trim the kale into bite-size pieces if you aren't using organic prewashed, chopped and bagged kale. No matter which kale you are using, thoroughly massage the chopped kale with your fingertips to soften the leaves.
2. Next, chop the remaining vegetable ingredients and set aside for layering after you've made the dressing. While I prefer that we all buy the freshest organic vegetables we can find, prewashed veggies are way better than no veggies at all! So to save time purchase the vegetables prepped and ready to go.
3. Now, in your handy dandy food processor or high-speed blender, make your batch of my equallynutritious and delicious
4. Lastly, you're now ready to assemble your salad. And since the flavor of kale typically benefits from spending a little extra time with its dressing, here is the order for beautifully layering yourCauliflower, Kale & Carrot Chopped Salad in lidded bowls, cups or my favorite container:massaged kaledressing*carrot sticksfresh parsleycauliflower crumblesceleryoptional red onionpumpkin seeds
5. Eat right away or cover and refrigerate to store. Cauliflower, Kale & Carrot Chopped Salad will be fresh and ready to go when you need them for the next two or three days.Serve these beauties before your next cooked meal or enjoy alone for a fast lunch or healthy snack.

Notes

• As mentioned above, to save time in the preparation of our Cauliflower, Kale & Carrot Chopped Salad, purchase pre-sliced organic carrot sticks and bagged chopped organic kale that's ready to use; cauliflower crumbles are also a terrific option to speed things along in this recipe.

Comments