- Prepare the vegetables:
Start by washing and prepping all the vegetables. Shred or slice the cabbage, julienne or grate the carrot, thinly slice the cucumber and bell pepper, and slice the red onion. If you’re using chickpeas, you can add them straight from the can or cook them in advance. - Assemble the salad:
In a large bowl, combine the mixed greens, shredded cabbage, carrot, cucumber, bell pepper, red onion, and chickpeas (if using). Gently toss everything together to mix the ingredients evenly. - Make the dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, turmeric, and a pinch of salt and pepper. If you’re using chia seeds, add them to the dressing and stir until they’re well distributed. Taste the dressing and adjust the seasoning, adding more salt or lemon juice as needed. - Dress the salad:
Pour the dressing over the salad and toss gently to coat the veggies in the flavorful dressing. Be sure all the ingredients are well mixed. - Top with seeds and herbs:
Sprinkle the sunflower or pumpkin seeds, chopped cilantro or parsley, diced avocado, and raw almonds (if using) over the top of the salad for extra crunch and nutrients. - Serve:
Serve the salad immediately for the best crunch, or let it chill for about 10-15 minutes in the fridge for the flavors to meld together.
Serving and Storage Tips:
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