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:, May 2018

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • 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 Facts

80 calories; total fat 0.5g 1% DV; saturated fat 0.1g; sodium 71mg 3% DV; potassium 594mg 17% DV; carbohydrates 17.7g 6% DV; fiber 7.1g 28% DV; sugar 6g; protein 3.3g 7% DV; exchange other carbs 1; vitamin a iu 11270IU; vitamin c 77mg; folate 78mcg; calcium 61mg; iron 1mg; magnesium 34mg; thiaminmg.