Crunchy Low-Carb Chopped Salad
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
Wash veggies in a salad spinner if needed and chop into bite-sized pieces. Store the salad mix in the fridge in a large container with a snap-tight lid. When you can a salad take out the desired amount, toss with dressing, add toppings as desired, and enjoy!.