Crunchy vegetables like broccoli and cauliflower are hardy and keep exceptionally well in prep-ahead salads. To save time, substitute prepared broccoli slaw for the broccoli and cauliflower in this simple salad base. Jicama, a root vegetable from Latin America that's similar to a turnip or radish, adds satisfying crunch to this mix. Personalize this vegetable crunch salad with your favorite toppings and a tangy vinaigrette for a simple make-ahead lunch or dinner.

Lauren Grant
Source: EatingWell.com, May 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cauliflower, broccoli, carrots, jicama and onion in a large bowl, then transfer to an airtight storage container.

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Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

80 calories; protein 3.3g 7% DV; carbohydrates 17.7g 6% DV; dietary fiber 7.1g 28% DV; sugars 6.3g; fat 0.5g 1% DV; saturated fat 0.1g 1% DV; vitamin a iu 11269.7IU 225% DV; vitamin c 76.9mg 128% DV; folate 78.4mcg 20% DV; calcium 60.8mg 6% DV; iron 1.1mg 6% DV; magnesium 33.8mg 12% DV; potassium 593.6mg 17% DV; sodium 71mg 3% DV; thiamin 0.1mg 11% DV.