Detox Salad with Lemony Ginger Dressing

Detox Salad bowl is packed with shredded kale, broccoli, Brussels sprouts, red cabbage, carrots, and crunchy almonds, all tossed in a bright, punchy lemon ginger dressing that makes every forkful taste alive. One Sunday afternoon of prep and you have nourishing lunches lined up Monday through Friday.

Love More Salad Recipes? Try My Everything Spring Green Salad or this Citrus Pomegranate Kale Salad with Honey next.

Why You’ll Love This

• Massive batch — one prep session, a whole week of lunches ready to grab and go.
• Naturally gluten-free, dairy-free, and low-carb — no swaps needed.
• The dressing is addictive — bright lemon, warm ginger, and just enough sweetness to make raw veggies irresistible.
• The food processor does all the chopping — barely any knife work required.
• Packed with fiber, protein, and antioxidants — this bowl actually keeps you full.

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Ingredients

For the Salad:

• 2 cups chopped kale, stems removed and discarded (any leafy green works — spinach, arugula, or mixed greens)
• 1 1/2 cups broccoli florets, very finely chopped
• 1 1/2 cups Brussels sprouts, thinly shredded
• 1 cup red cabbage, finely shredded
• 1 cup carrots, shredded
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/3 cup sliced almonds, toasted
• 1/4 cup roasted sunflower seeds

For the Lemony Ginger Dressing:

• 3 tablespoons extra virgin olive oil
• Juice of 1 large lemon (about 3 tablespoons)
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh ginger, grated
• 1 teaspoon honey (swap with maple syrup to make fully vegan)
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste

Why These Ingredients Work

Kale and Brussels sprouts both hold up beautifully to dressing without wilting — they actually improve after sitting in the dressing for 20 to 30 minutes as the acid softens them just slightly. That makes this salad one of the rare ones that genuinely gets better over time rather than worse.

Fresh lemon juice is the acid that brightens and ties together every other ingredient in the dressing. It also softens the slight bitterness of the raw kale and Brussels sprouts, making them much more pleasant to eat than they would be plain.

Toasted almonds and sunflower seeds add two different types of crunch — the almonds are crisp and slightly sweet, the seeds are small and nutty. Together they provide textural interest that keeps every bite from feeling monotonous in a very veggie-forward bowl.

Ginger in the dressing does double duty: it adds warmth and a little digestive boost, and it bridges the bright lemon and the earthy vegetables into a dressing that tastes cohesive and intentional rather than just acidic.

Tools Needed

• Food processor or box grater (makes prep incredibly fast)
• Large mixing bowl
• Small bowl or mason jar with lid (for the dressing)
• Whisk or fork
• Sharp knife and cutting board
• Citrus juicer or reamer

How To Make Detox Salad

Step 1: Toast the Almonds

Add the sliced almonds to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden and fragrant. Pull them off the heat immediately — they burn fast. Spread on a plate to cool completely while you prep the vegetables.

Step 2: Shred and Chop the Vegetables

Use the shredding attachment on your food processor to process the kale, broccoli, Brussels sprouts, cabbage, and carrots in batches. This takes about 5 minutes total and saves you 20 minutes of knife work. If you do not have a food processor, use a sharp knife and a box grater — the result is the same, just takes a bit longer.

Step 3: Make the Dressing

Combine the olive oil, fresh lemon juice, apple cider vinegar, grated ginger, honey, minced garlic, Dijon, salt, and pepper in a small bowl or mason jar. Whisk vigorously or seal and shake until everything is smooth and emulsified. Taste and adjust — add more lemon for brightness or more honey to round out the tartness.

Step 4: Toss the Salad

Add all the shredded vegetables and parsley to your large bowl. Pour the dressing over everything and toss very thoroughly — you want every shred of vegetable coated. Do not be shy about using your hands to really work the dressing in, especially into the kale and Brussels sprouts.

Step 5: Add Crunch and Serve

Scatter the toasted almonds and sunflower seeds over the top right before serving. If you are storing for meal prep, add the nuts separately each day so they stay crunchy all week long.

You Must Know

Massage the kale. After adding the dressing, spend 30 to 60 seconds actually massaging the kale leaves between your fingers. This breaks down the tough fibers and transforms it from bitter and chewy to tender and almost silky. It makes a bigger difference than you would expect.

Let the dressed salad rest for at least 15 to 20 minutes before eating. The acid in the dressing softens the Brussels sprouts and kale just enough to make them far more pleasant and flavorful. This is one of those rare salads where patience actually pays off.

Amelia’s Secret: Grate the garlic on a microplane instead of mincing it. The microplane turns garlic into an almost liquid paste that dissolves perfectly into the dressing so you never get a sharp, raw garlic bite in the middle of an otherwise smooth mouthful.

Pro Tips & Mistakes to Avoid

• Add the almonds and seeds right before eating each serving — they go soft if stored in the dressed salad overnight.
• Make a double batch of the dressing and store in a sealed jar for up to 5 days — you will want it on everything.
• Dry the vegetables after washing them thoroughly — excess water dilutes the dressing fast.
• Do not skip the Brussels sprouts thinking you can replace them entirely with more cabbage — they add a unique nutty, earthy flavor the cabbage cannot replicate.
• Taste the dressing on a vegetable before tossing the whole batch — adjust salt and acid first.

Flavor Variations

Add Protein: Top each serving with a can of drained chickpeas, sliced hard-boiled eggs, grilled chicken strips, or sautéed shrimp to turn this into a complete, filling meal.

Tahini Dressing Swap: Replace the lemony ginger dressing with a simple tahini lemon dressing (3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon water, salt) for a creamier, nuttier version of this bowl.

Add Fruit: Toss in a cup of dried cranberries or pomegranate seeds for a sweet-tart note that plays beautifully against the earthy vegetables and crunchy nuts.

Apple Upgrade: Add one shredded Honeycrisp apple for a fresh, juicy sweetness that balances the bitter greens and makes the salad feel slightly more indulgent.

Make-Ahead

This salad is one of the best meal-prep recipes you will ever make. Shred all the vegetables, make the dressing, toss together, and store in an airtight container in the refrigerator for up to 5 days. The vegetables hold up beautifully — they actually soften and improve over the first two days. Store the almonds and sunflower seeds separately in a small bag or jar and add them fresh to each serving. This salad does not freeze well.

Serving Suggestions

Serve a big bowl of this detox salad alongside a warm bowl of butternut squash soup or tomato bisque for a light but genuinely satisfying weekday lunch that covers all the nutritional bases without any effort.

Pile it into a whole wheat wrap with hummus and sliced avocado for a portable lunch that holds up without getting soggy. The sturdy vegetables stay crisp even wrapped tight and kept in a bag for a few hours.

Pair with sparkling water with cucumber and mint, or a cold glass of kombucha. Both pair well with the bright, tangy dressing without overpowering the fresh flavors in the salad.

How to Store

Store the dressed salad (without the nuts and seeds) in a tightly sealed airtight container in the refrigerator for up to 5 days. Store the almonds and sunflower seeds separately in a sealed bag or small container at room temperature. Add them fresh to each serving to keep the crunch. This salad does not need reheating and should not be frozen.

Allergy Info

• Contains: Tree nuts (almonds), seeds (sunflower)
• Gluten-free: Naturally gluten-free as written — verify Dijon mustard label
• Dairy-free: Naturally dairy-free as written
• Vegan: Swap honey for maple syrup in the dressing
• Nut-free: Replace almonds with extra sunflower seeds, toasted pumpkin seeds, or hemp hearts

FAQs

Does the kale get too wilted after sitting in the dressing?

The kale and Brussels sprouts actually soften beautifully in the dressing rather than wilting into a soggy mess — they are sturdy enough to handle it. By day two, the salad is arguably even better than day one because the vegetables have had time to marinate in all that lemony goodness.

Do I have to use a food processor?

No — a sharp knife and a box grater work perfectly well. It just takes a bit more time. The key is getting everything shredded fairly finely so the textures are consistent and the dressing coats every piece evenly.

Can I add grains to make it more filling?

Absolutely. Cooked and cooled quinoa, farro, or wild rice all mix in beautifully and add protein and fiber that make the salad significantly more satisfying. Start with about 1 cup of cooked grain and toss it in with the vegetables.

My family does not love Brussels sprouts. Can I skip them?

You can substitute with more shredded cabbage or add shredded kohlrabi instead. The raw Brussels sprouts in this salad are much milder than roasted ones, so it is worth trying even if your family usually avoids them — many people discover they actually like them raw.

Is this salad actually filling, or will I be hungry an hour later?

With the almonds and sunflower seeds added, this salad is surprisingly filling thanks to the fiber in the vegetables and the healthy fat and protein from the nuts and seeds. Adding a protein like chickpeas, chicken, or eggs takes it firmly into genuinely satisfying meal territory.

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