Crisp. Colorful. Every ingredient is here for a reason.
This is the salad I make when I want to look and feel my best. It's colorful, crunchy, and actually filling, and nothing in this bowl is just filler. It keeps in the fridge for up to 3 days, so make a big batch and eat it all week as a side, or top it with grilled shrimp, chicken or salmon for a full meal.
Why It's in the Bowl
Red cabbage: The deep purple comes from anthocyanins, antioxidants that help protect your cells. It's also rich in vitamin C, which your body needs to make collagen.
Carrots: Beta-carotene, which your body turns into vitamin A for healthy skin and eyes.
Raw beet: Naturally rich in nitrates, which support healthy blood flow. There's a reason athletes love them.
Edamame: A complete plant protein. Protein matters more after 40, for strength and for skin, and it's what keeps this salad from leaving you hungry.
Peas: More protein, plus fiber to keep you satisfied.
Italian parsley: Fresh flavor plus vitamins K and C. It's not just a garnish.
Olive oil: Your body needs fat to absorb vitamins A and K from the vegetables. A fat-free salad leaves a lot on the plate.
Lemon: A bright hit of vitamin C.
Pumpkin seeds: Zinc, which supports healthy skin, plus magnesium.
Ingredients
2 cups red cabbage, thinly sliced
1 large carrot, grated
1 small raw beet, peeled and grated
1 cup shelled edamame (frozen is fine)
½ cup peas (frozen is fine)
1 cup fresh Italian parsley, chopped
2 tbsp raw pumpkin seeds per serving (optional)
Dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp rice vinegar
1 tsp honey
Sea salt and black pepper to taste
1 tbsp tart cherry juice (optional)
Instructions:
Cook the Edamame and Peas:
Bring a small pot of salted water to a boil. Add the edamame and peas together and cook for 3 to 4 minutes, until bright green. Drain and rinse under cold water right away to keep the color vivid. Pat dry.
Make the Dressing:
Whisk the olive oil, lemon juice, rice vinegar, honey, salt, pepper, and tart cherry juice (if using) until the honey dissolves.
Assemble:
Add the cabbage, carrot, beet, edamame, peas and parsley to a large bowl. Pour the dressing over and toss. Spoon into bowls and top each one with pumpkin seeds.
Make Ahead:
This salad keeps in the fridge for up to 3 days. Add the pumpkin seeds when you serve yourself a bowl so they stay crunchy.