Vibrant Salad with Ginger-Citrus Dressing

We had a friend staying with us from Alaska recently. After his long 14-hour multi-stop flight, we fed him this salad when he arrived. He kept saying (like 6 times) that it was the most vibrant salad he'd ever had. Thus, I have named it the Vibrant Salad!  

If you are feeling a little stuffed and heavy after Thanksgiving, this super healthy salad will leave you feeling clean, light, and virtuous! The creamy avocado pairs very well with the crunchy purple cabbage and crisp baby bok choy, and the dressing Ginger-Citrus Dressing is simply delicious.  

I'm in love with this salad and have been making it weekly lately. The best way to balance out the holiday feasts is to plan some healthy meals in between, like the Vibrant Salad.

This is a great way to get more cruciferous veggies which are so important to include in your diet. You get two in one salad!

Cruciferous veggies include purple and green cabbage, kale, collards, Brussels sprouts, broccoli, cauliflower, and bok choy, among others. As part of this family, cabbage contains phytochemicals including sulforaphane, which helps protect the body against cancer-causing free radicals.

Cabbage is also an excellent source of vitamins C and K, and a very good source of dietary fiber, vitamin B6, folate, and manganese.  


vibrant salad full

Vibrant Salad with Ginger Citrus Dressing

Time: 20 minutes
Serves: 4


1 small head purple cabbage, chopped
1 head baby bok choy,chopped
1 red pepper, chopped
2 carrots, peeled and shaved with veg peeler
1 avocado, chopped

For the Dressing:

3 tablespoons almond butter
3 tablespoons rice vinegar
1 tablespoon fresh lime juice, from one lime
3 tablespoons extra virgin olive oil
1 tablespoon tamari (or Bragg’s liquid aminos)
Juice of 2 oranges
1 teaspoon raw honey
1 large clove garlic, roughly chopped
1-inch square piece fresh ginger, peeled and chopped
3/4 teaspoon salt
1/2 teaspoon toasted sesame oil

Combine all of the salad ingredients in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Serve immediately.

Note: This salad works very well as leftovers for lunch the next day, as the veggies are hardy and don't get soggy like lettuce. 

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