Name: Crunchy detox salad
Prep time: 20 min
Cook time: 1 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 250g broccoli cut into small florets; 100g ready-to-eat dried apricots cut into strips; 300g red cabbage finely shredded; 400g can chickpeas rinsed and drained; 50g sunflower seeds; 1 small red onion finely sliced; 2cm piece ginger grated; juice 1 small orange; 1 tbsp balsamic vinegar; 2 tsp olive oil

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Crunchy detox salad

Crunchy detox salad

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins - 20 mins

Cook: 1 min

A star rating of 4 out of 5.9 ratingsRate

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This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g broccoli

cut into small florets
100g ready-to-eat dried apricots

cut into strips
300g red cabbage

finely shredded
400g can chickpeas

rinsed and drained
50g sunflower seeds
1 small red onion

finely sliced
2cm piece ginger

grated
juice 1 small orange
1 tbsp balsamic vinegar
2 tsp olive oil

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Nutrition: per serving

kcal248
fat11g
saturates1g
carbs28g
sugars16g
fibre9g
protein12g
salt0.38g

low

Method

step 1

Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.
step 2

Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Recipe from Good Food magazine, May 2010

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A star rating of 4 out of 5.9 ratings

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