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. Source: EatingWell.com, May 2018

Lauren Grant
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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; 0.5 g total fat; 0.1 g saturated fat; 71 mg sodium. 594 mg potassium; 17.7 g carbohydrates; 7.1 g fiber; 6 g sugar; 3.3 g protein; 11270 IU vitamin a iu; 77 mg vitamin c; 78 mcg folate; 61 mg calcium; 1 mg iron; 34 mg magnesium;