Veggie Crunch Salad

Veggie Crunch Salad

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From: EatingWell.com, May 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups small cauliflower florets
  • 2 cups small broccoli florets
  • 2 cups carrot sticks or slices
  • 2 cups jicama sticks
  • 1 small white onion, thinly sliced

Preparation

  • Prep

  • Ready In

  1. Combine cauliflower, broccoli, carrots, jicama and onion in a large bowl, then transfer to an airtight storage container.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 80 calories; 0 g fat(0 g sat); 7 g fiber; 18 g carbohydrates; 3 g protein; 78 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 11,270 IU vitamin A; 77 mg vitamin C; 61 mg calcium; 1 mg iron; 71 mg sodium; 594 mg potassium
  • Nutrition Bonus: Vitamin A (225% daily value), Vitamin C (128% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ vegetable

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