Anti Inflammatory Rainbow Vegetable Salad with Lemon-Herb Dressing
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Learn more →Ingredients
4 servings
For the salad
- 2 medium beets, peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 1 medium zucchini, cut into thin half-moons
- 1 cup red cabbage, thinly shredded
- 1 cup cucumber, thinly sliced into half-moons
- 1 cup radishes, thinly sliced
- 2 scallions, thinly sliced
- ¼ cup fresh parsley, roughly chopped
For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Peel and coarsely grate the beets and carrots using a box grater or the coarse shredding disc of a mandoline. Transfer to a large mixing bowl.
- 2
Add the zucchini half-moons, shredded red cabbage, cucumber, radishes, scallions, and parsley to the bowl with the beets and carrots.
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