Crunchy Low-Carb Chopped Salad

Ingredients

• 4 cups chopped green cabbage
• 2-3 cups chopped red cabbage
• 3-4 cups chopped broccoli florets
• 3-4 cups chopped cauliflower florets
• 2 bunches radishes, washed, ends trimmed and cut in half
• Other veggies you can use that keep well in the fridge include carrots, celery, jicama, and turnips. Use any combination of veggies that you prefer, and if this makes more than you will eat in a week you can definitely cut the recipe in half.
• with this salad mix.
• I like to add low-carb toppings like slivered almonds, peanuts, sunflower seeds, walnuts, grated cheese, crumbled Feta, crumbled blue cheese, or chopped hard-boiled eggs to keep the salad interesting. There are endless options for toppings, so get creativ

Directions

1. If the vegetables need it, rinse them well and spin them dry in a salad spinner. Cut everything into pieces that are easy to eat.
2. Transfer the chopped salad mixture to a roomy container with a lid that seals snugly, then refrigerate it. A Ziploc bag can work too, but a container helps keep the vegetables from getting crushed.
3. When you’re ready for a salad, scoop out as much as you want. Toss it with dressing, finish with any toppings you like, and dig in.