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Cruciferous Salad

Updated: May 27, 2021

OK, I know...not the most appetizing name, right? But it fits this post.

A few weeks ago, I shared a couple of posts that have become favorites and staples in our home.

The first was Oh My Brussels Sprouts! and the second was Broccoli Carrot Salad.

The one I make most regularly is Broccoli Salad, but I also make Brussel Sprouts, Cabbage, sometimes adding carrots and I've made a combination of ALL of them (forgot to take a photo of that one, but it was equally as good). These greens are all from the cruciferous vegetable family and all loaded with nutrients our bodies need. Moral to that story - don't limit yourself and get creative.



  • 3-4 Cups of your favorite crucif-veg, grated or processed in a food processor/blender. (I use my VitaMix blender and make it very, very grated.

  • ⅛-¼ cup of finely chopped onion - to taste. I use purple onions and they are usually pretty strong so go with closer to ⅛ cup.

  • ¼ cup of organic dried cranberries - my local store carries them in the bulk nut section so they have less ingredients that some packaged.

  • Seasonings: Himalayan salt, black pepper, garlic powder, turmeric, mustard seed powder to taste


  • 2 Tablespoons Avocado Mayo (Primal Kitchen brand is the BEST and cleanest)

  • 1 Tablespoon lemon juice

  • 2 Tablespoons balsamic vinegar (I use Honey-Ginger White Balsamic, but any will do) or Apple Cider Vinegar

  • ¼ Cup of water

Put dressing ingredients in a bowl and whisk until well blended. Pour over the salad ingredient, stir and store in fridge for at least an hour so it can absorb the dressing.

Enjoy! So, so, so good!

Broccoli Salad

Brussels Sprouts Salad

Broccoli Carrot Salad

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