Cauliflower Power Salad
CRUCIFEROUS VEGGIES FOR THE WIN
We all know that eating more veggies is always a good idea, but cruciferous veggies are of particular importance to our health, due to a phytochemical known as sulforaphane that is activated when we chop and/or chew them.
Here's a list of the numerous benefits:
Cancer-fighting
Wards off depression and anxiety
Improves cardiovascular function
Reduces inflammation & aids in pain management
Stabilizes blood sugar & lowers diabetes risk
Helps cognitive function & brain health
Click here for more studies!
Get to know your cruciferous veggies at the grocery store:
Broccoli
Cauliflower
Kale
Cabbage
Brussels Sprouts
Collard Greens
Turnips
Radishes
Arugula
Bok Choi
...and the list goes on!
While each cruciferous vegetable contains its own unique vitamins and minerals, in general, this sub-group is high in Vitamins A, C, K, and fiber!
Cauliflower Power Salad
This Asian-inspired salad is full of color and life! There is no cooking involved in this dish, and in minutes, you'll have a bowl full of cruciferous goodness to feed a crowd! This recipe goes great on a bed of greens, bundled up in a wrap, or all by itself!
vegan, gluten-free, oil-free, low-fat, protein-packed + rainbow-licious
time: 15 min // serves: a crowd
ingredients:
1 head of cauliflower
1 head of broccoli
2 mediums carrots
1 cup red cabbage
1 cup shelled edamame, thawed
4 tablespoons liquid aminos
method:
Break cauliflower into individual florets and pulse in food processor until rice-like consistency is achieved. Be care not to over-process or it will become too watery. Pour into large mixing bowl.
Break broccoli into individual florets and pulse in food processor until a consistency similar to the cauliflower is achieved. Pour into mixing bowl along with cauliflower.
Shred carrots using the food processor "shredding" blade attachment. You can also use a carrot peeler, instead. Pour into mixing bowl along with other ingredients.
Thinly slice red cabbage with a sharp knife or a mandolin. Add to mixing bowl.
Allow shelled edamame to thaw, or place in a strainer and run under hot water until thawed. (Note, do not consume raw soy. All frozen soy is blanched, so it is safe to eat as is). Add to mixing bowl.
Measure out liquid aminos, starting with less, and adding more to taste. Pour over veggies in mixing bowl and mix with hands until evenly coated and dispersed. Enjoy!
notes:
This salad is best eaten right after prepared, but will keep in the refrigerator for a day or two.
To make this salad soy-free, try using thawed lima beans instead of edamame, and coconut aminos instead of liquid aminos!
AS SEEN ON YOUTUBE
Watch as I chop up this fresh, CauliPower Salad on the EatMoveRest YouTube channel! Be sure to Subscribe, turn Notifications On, give it a Thumbs Up, leave some love in the Comments, & Share with friends & family!
CauliPower up
Raw foods are full of living and active enzymes, and this salad is no exception! Cruciferous veggies will do your body good, so make sure to get them into your diet on the daily! Be sure to share your version of this recipe on Instagram and use the hashtag #EatMoveRest and tag me @ErinStanczyk so I can check it out!
Until next time, EatMoveRest Your Best!
