Say goodbye to sad, last-minute salads! Meet the Garden of Plenty Salad, your new best friend for healthy, hassle-free eating. Imagine a vibrant, crunchy, and utterly delicious salad waiting for you in the fridge. By investing just 30 minutes in prep, you unlock a week of fresh, nourishing meals perfect for a large family gathering or your personal meal-prep goals. This isn’t just a salad; it’s a strategy for a healthier, easier week.
Ingredients
• Makes 7 1/2 quarts / 7.5 L
• 5 large kale leaves
• 5 large romaine leaves
• 5 napa cabbage leaves
• 1/4 medium head of red cabbage, about 7 ounces / 200 g
• 1 stalk broccoli, about 10 ounces / 284 g
• 1/2 small head cauliflower, about 10 ounces / 284 g
• 3 to 4 carrots, about 10 ounces / 284 g
• 1 red bell pepper, about 7 ounces / 200 g
Instructions
1. Prep the Greens: Remove the tough stems from the kale and thinly slice the leaves into matchsticks. Tear the romaine lettuce into bite-size pieces. Cut the napa cabbage leaves in half lengthwise, then slice them into 1/4-inch / 5 mm strips.
2. Slice the Cabbage: Thinly slice the red cabbage.
3. Chop the Cruciferous Veggies: Cut the broccoli and cauliflower into small, bite-size florets. Don’t waste the broccoli stem! Peel the tough outer layer and dice the tender core.
4. Prepare the Root and Pepper: Slice the carrots and red bell pepper into 1/4-inch / 5 mm strips.
5. Combine and Store: In a very large bowl, combine all the prepared vegetables and toss gently until everything is well mixed. Store in one or two large containers with a good seal.
Nutritional Information
• Per 3 cup / 750 mL serving
• Calories: 56
• Protein: 3 g
• Fat: 0.5 g
• Carbohydrates: 12 g
• Dietary Fibre: 4 g
• Vitamin C: 128 mg
• Vitamin A: 461 mcg
Pro Tips
• For maximum freshness beyond two days, keep the romaine lettuce and red pepper separate and add them to your portion just before serving.
• Place a dry paper towel on top of the salad inside your sealed container to absorb excess moisture and keep the greens crisp.
• Always add dressing immediately before eating to prevent the salad from becoming soggy.
• This salad pairs beautifully with a zesty vinaigrette like Liquid Gold Dressing, a creamy Lemon Tahini Dressing, or your own favorite.
FAQ
Q: How can I add more plant-based protein to this salad
A: This salad is a fantastic base for protein. To make it a complete meal, add a cup of cooked chickpeas, lentils, or edamame. You can also top it with a handful of toasted pumpkin seeds, crumbled tofu, or tempeh for a satisfying and protein-rich vegetarian meal.
Q: Can I substitute other vegetables in this vegetarian salad
A: Absolutely! This recipe is very flexible. Feel free to swap in other sturdy vegetables like shredded Brussels sprouts, bok choy, or kohlrabi. For a different crunch, try adding celery or jicama. Just be mindful that softer greens like spinach may not last as long for meal prep.
Q: How do I keep this meal prep salad from getting soggy
A: The key is to manage moisture. Follow the pro tip of placing a dry paper towel on top of the greens inside the sealed container to absorb condensation. Most importantly, always store your dressing separately and only add it right before you eat. Keeping wetter ingredients like the bell pepper separate until serving also helps maintain maximum crunch.
Q: What can I add to make this salad a more filling vegetarian meal
A: To transform this salad into a more substantial meal, consider adding healthy fats and complex carbohydrates. A scoop of cooked quinoa or brown rice, half an avocado, or a sprinkle of nuts and seeds will add texture, flavor, and the staying power you need for a complete vegetarian lunch or dinner.
