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




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

about 2 cups
80 calories; protein 3.3g; carbohydrates 17.7g; dietary fiber 7.1g; sugars 6.3g; fat 0.5g; saturated fat 0.1g; vitamin a iu 11269.7IU; vitamin c 76.9mg; folate 78.4mcg; calcium 60.8mg; iron 1.1mg; magnesium 33.8mg; potassium 593.6mg; sodium 71mg; thiamin 0.1mg.

3 1/2 vegetable