I know we all crave more warm, hearty foods when the weather cools down — but that doesn’t mean salads shouldn’t still be an important part of your day. That’s what I love about this recipe. It’s filled with vegetables that are generally available year-round, and its very filling/satisfying no matter what the temperature is outside. Even if you eat got food afterwards, it’s always great to start with a raw salad. It’s also packed with nutrition and beauty benefits.
Beauty Detox Salad Filled With Beauty Benefits
This salad does more than just tastes good. The ingredients are beautifying and promote youthful skin, bones and joints. Let’s cover just a little of the beauty you are going to eat up!
Cabbage: Want beautiful, glowing skin? Eat cabbage! It contains vitamins A, C, and D, which smooth lines and repair damaged tissues. It’s also a blood detoxifier.
Broccoli: This Beauty Food is full of phytonutrients, antioxidants and calcium for strong bones. It also helps keep your body more alkaline. This is an amazing anti-aging Beauty Food.
Kale: Kale is one primary foods I recommend for building toned, beautiful muscles, with its high content of amino acids. With it, you get vitamins A, C, K, and fiber. The fiber helps push the toxins out of your body. It even contains omega-3 fatty acids.
Ginger: Ginger is an outstanding anti-inflammatory. It helps relieve pain and swelling and makes movement easier. It also boosts the immune system.
Dulse: You guys know I love dulse in salads! It’s really subtle here, but and it adds complexity to the flavor of the salad. It also provides B, E, and A vitamins, iron, zinc, calcium, magnesium, and more. This is one of the best sources for a ton of minerals. If you find the flakes “fishy”, try the whole dulse leaves, which are more mild tasting.
Carrots: Vitamin A is a great for your hair, and carrots are very cleansing. They detoxify the liver and offer B, C, and K vitamins.
Sesame seeds: These are some of the best Beauty Seeds. They provide protein and they’re there one of the most concentrated plant-based sources of calcium.
Put all these elements together and you have a bonafide superfood salad that you or the family can enjoy for days. I encourage you to enjoy it as a starter before lunch or dinner, or as your main meal along with some cooked vegetables, soup, or crackers or a gluten-free grain like quinoa.
There are so many possibilities! Ok, here is the recipe:
- 1/4 head purple cabbage, chopped
- 1/4 head green cabbage, chopped
- 1 yellow bell pepper, chopped (if available)
- 1 head of broccoli, chopped
- 4 cups of kale, torn into small pieces
- 3 Tbsp raw honey or coconut nectar
- 3 Tbsp chopped fresh ginger
- 1/4 cup lemon juice
- 1-1/3 cups shredded carrots
- 1.5 Tbsp sesame oil
- 2 tsp Sesame seeds
- 1 Tbsp garlic dulse granules or dulse leaves
- Red pepper flakes to taste
- Sea salt, to taste
- 4 Tbsp water
1. Chop up all the ingredients.
2. Place the kale into a large bowl first, then add all the chopped ingredients for the salad base to the bowl.
3. Put all the ingredients except the sesame seeds into the food processor and blend until creamy (a little chunky is okay). Add in the sesame seeds.
4. Pour the salad dressing over the ingredients in the bowl and toss well, coding the vegetables so the flavor is next throughout.
This color of this salad dressing may vary, but fortunately the bright colors of the cabbage and kale really shine through. It’s also deliciously sweet and sour and it really clings to the vegetables instead of sinking to the bottom of the bowl you mix it in. You can add more shredded carrots to the salad base if you’d like. You could also put the sesame seeds into the salad itself instead of the dressing, though I find they mix better when they’re part of the dressing.
Enjoy it and let me know how you do!
Have a great day!
Lots of love,
Purple cabbage is so bitter to me. I’ve only had it in those bagged salad mixes growing up as a kid. I always pick it out with frustrating wondering why they added it. I finally thought, they added it just for a pop of color! Haha maybe I should give it another try? 🙂
Yes, it shouldn’t be bitter — good purple cabbage is actually sweet!
coating the vegetables… Not coding!! ( unless the computer is involved!).
Thank you for this tasty recipe, it was delicious. I had some left over from last night and I added to it some crisp romain lettuce, nutritional yeast, stirred it together, and it was even better than the first go around! I am thankful for this blog and for the recipes you post; they are great resources. Take care and keep doing what you do, you do it well.
Thank you Julie!
Wow, this was really good! I think all that ginger + red pepper flakes made it pretty strong though – so I added some raisins to distract from the spice a bit. Very nice, will make again, thanks a lot!