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Crunchy Summer Salad (paleo, vegan, keto)

July 6, 2017 by Dafna Leave a Comment

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My guy first made this crunchy salad for me when we just started living together in Tel Aviv. We mostly ate at home and would frequently cook for each other, showing off our kitchen skills. When he presented me with this dish it BLEW. MY. MIND. To be honest, I almost never enjoy any cruciferous vegetable in it’s raw state so when I saw him chopping up the cauliflower for this raw salad I was skeptical. But as soon as I took my first bite I was hooked, and after seeing my pure delight in eating this dish he told me he would make it for me anytime I wanted! And that’s when I knew – he’s a keeper. Anyways enough with the mushy stuff, time to get down to the details about this dish.

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is excellent for the summer time. It’s also quite possibly my favorite dish of all time and could eat it anytime of day year round. It needs to sit overnight in it’s juices but it’s SO worth the wait, I promise. It’s wonderful as a side to whatever you’re eating. Add some tahini on that plate and you’re in business babe.


paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

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Crunchy Summer Salad

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is especially perfect for the summer time. It needs to sit overnight in an excess of lemon juice, but it'll be worth the wait. 

paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

Ingredients

  • 3 carrots medium
  • 1 kohlrabi
  • 1 bell pepper
  • 1/4 head cabbage
  • 1/2 head cauliflower
  • 4 lemons freshly juices
  • 1 tbsp salt
  • 2 tbsp pepper

Instructions

  1. Slice the veggies into the pieces/strips and place in large bowl with a cover

  2. Add juice from the lemons to the large bowl. Add salt and pepper. Cover with the lid. Shake vigorously. 

  3. Let sit in the fridge overnight. 

  4. In the morning shake it again, taste, and adjust seasoning accordingly. Shake/stir before serving. 

Recipe Notes

I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cabbage, or throw in some celery seeds for an extra oomph.

Slice (you can make any size, but I always make thins strips from all the veggies):
3 medium carrots
1 kohlrabi
1 bell pepper
1/4 head cabbage
1/2 head cauliflower

Put in a large bowl, add juice from about 4 lemons, about 1 tbsp salt, 2 tbsp black pepper. Cover and shake it all up. Let it sit in the fridge overnight. Shake it again in the AM and taste for seasoning add more salt or pepper as necessary. Shake again more before serving.  I enjoy this the most on day two!

OPTIONS OPTIONS OPTIONS:
I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cauliflower, or throw in some celery seeds for an extra oomph.

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Filed Under: Savory, Summer, Vegan, Vegetables Tagged With: cabbage, carrot, cauliflower, dairy free, gluten free, grain free, israeli, keto, low carb, paleo, refined sugar free, salad, sugar free, vegan, vegetables, vegetarian

Previous Post: « Banana Bread (paleo)
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Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

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