Chopped vegetable salad recipe
a delicious vitamin bomb with leftovers
- Prep Time: 5
- Total Time: 5
Ingredients
Scale
- 1–2 medium carrots
- 200 g raw cabbage
- 100 g leek
- 1 medium red capsicum
- small bunch of parsley (put some aside for garnish)
dressing
- 1–2 tbsp olive oil
- 2 tbsp lemon juice
- some salt, pepper
Instructions
- Place all ingredients in your food processor bowl and chop according to your preferences.
- I’m using my beloved Thermomix and chop it for 5 seconds (speed 4)
- Garnish with some parsley
Notes
- Variations: you could use most raw vegetable types although some work better than others. Highly recommended for this clean eating salad recipe are all “sturdier” vegetables. E.G those from the cabbage family (Chinese, red, napa, savoy cabbage) but also fennel, celery, cucumber, kale, red beets, (spring) onions, radishes, zucchini, bell peppers, and even the softer tomatoes work great.
- On weeks when my vegetable supply is almost depleted I even add an apple to this salad to add some volume. Especially celery is a wonderful addition.
Nutrition
- Serving Size: 4