the taste space

Broccoli and Cauliflower Salad with Lime and Cilantro (Whole Foods Detox Salad)

Posted in Mains (Vegetarian), Salads by janet @ the taste space on June 21, 2012

Although I loved my foodie adventures in Colombia, eating away from home had me craving some serious salads upon my return. And a bath, a nice, long bubble bath. Withdrawing slowly from the plentiful tropical fruits and reintroducing my favourite vegetables. With a quick trip to the grocery store under my belt, I was able to fix my salad cravings.

While I don’t believe in detoxes, this is a spin off of Whole Food’s Detox Salad. Like my Raw Thai Pineapple Parsnip Rice Salad, broccoli and cauliflower form the vegetable base that is pulsed into small pieces. Grated carrots add more vegetables and a lovely orange! Currants confer sweetness, sunflower seeds supply crunch and protein and while the original salad uses a lemon-parsley dressing, I went with a cilantro-lime route instead. The other twist in the dressing comes from dulse granules. Whole Foods uses kelp granules, but I had dulse, another kind of seaweed, so I used that instead. This salad needs to be marinated for best flavours, and keeps really well as leftovers.

This is my submission to this week’s Summer Salad Sundays, to this week’s Healthy Vegan Friday, Virtual Vegan Potluck to this week’s Weekend Wellness and to Deb for this week’s Souper Sundays.

Broccoli and Cauliflower Salad with Lime and Cilantro (Whole Foods Detox Salad)
Adapted from Angela @ Eat, Spin, Run, Repeat

160g cauliflower (3 cups)
150g broccoli (3 cups)
200g carrot, grated (2 cups)
1/2 cup dried currants
2 tsp dulse granules (or kelp granules), or to taste
1/2 cup cilantro, chopped
1/3 cup fresh lime juice
1/2 cup sunflower seeds, toasted (do not toast for raw)
salt and pepper, to taste

1. Use a food processor with the S blade to finely chop the cauliflower and broccoli until they look like small pieces of rice. Place in a bowl. Add all remaining ingredients except for the sunflower seeds and stir to combine well. Allow to marinate for at least an hour, or even overnight, to mingle the flavours. Add sunflower seeds just prior to serving.

Serves 2 as a main, 4 as a side.

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36 Responses

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  1. sprint2thetable said, on June 21, 2012 at 7:57 AM

    Get out of my head, Janet!!! i just made almost this exact salad yesterday. When I post it next week, I swear I am not copying you. Great minds… LOL!

    • janet @ the taste space said, on June 21, 2012 at 8:32 AM

      Hahaha, great minds think alike! Twins!! Even if you did copy me, it is A-OK with me!!! :)

      • sprint2thetable said, on June 21, 2012 at 9:36 AM

        Thanks, friend. :) I actually riffed on Angela’s Detox Salad (Oh she Glows). We all are feeling the need to raw, I suppose!

      • janet @ the taste space said, on June 21, 2012 at 9:39 AM

        Bring on the salads, I say! :) Raw is great in the summer with all the fresh produce, for sure. :)

  2. Angela @ Eat Spin Run Repeat said, on June 21, 2012 at 8:33 AM

    Thanks for the mention Janet! I absolutely adore this salad and could eat it every day… oh wait, I pretty much have done just that this week!! ;) Have a great day!

  3. flavorsofthesun said, on June 21, 2012 at 9:38 AM

    I would never have thought to put cauliflower and broccoli in the food processor, yet the result is so appealing in this salad. Thanks so much!

  4. Gabby @ the veggie nook said, on June 21, 2012 at 12:34 PM

    I have been wanting to make a version of that salad forever! Thanks for taking all the work out of it for me and providing a recipe ;)

    It’s perfect because I also only have dulse, not kelp!

  5. Ali Seiter said, on June 21, 2012 at 10:09 PM

    Hey there, Janet!

    Great recipe–I’ve sampled the yummy “real” version at Whole Foods before.

    Anywho, I just wanted to comment to let you know that I tried the Blueberry Lavender Cheesecake I mentioned on my last What I Ate Wednesday, and it turned out super well and quite delicious! I couldn’t detect any offending flavor that the tahini may have imparted, so I would say that it’s a perfectly fine substitution for coconut butter. Happy (un)cooking!


  6. […] The Taste Space shared Broccoli and Cauliflower Salad with Lime and Cilantro […]

  7. Johanna GGG said, on June 22, 2012 at 9:55 AM

    this looks perfect for lunches – must try it soon – though I don’t have any dulse or kelp granules but could try a bit of nori or other seaweeds???

    • janet @ the taste space said, on June 22, 2012 at 9:59 AM

      Hey Johanna, I think the best sub for the dulse or kelp would probably be soy sauce or something salty. It doesn’t really add a fishy taste, more a saltiness. It would probably be good even without it, too, actually. ;)

  8. Joanne said, on June 22, 2012 at 10:20 PM

    I SOOO need to be eating more salads like this…maybe as a pre-emptive detox before my vacation in July? Sounds like a plan.

  9. Kahakai Kitchen said, on June 24, 2012 at 9:42 PM

    I love all of the flavors in this. Hmm… I wonder if having the broccoli that small would help me with digesting it–like when I puree it into soup. (I just wish it liked me better!) ;-) Thanks for sharing this with Souper Sundays.

    • janet @ the taste space said, on June 25, 2012 at 7:58 AM

      Funny you mention that, Deb, because I don’t really like raw broccoli but I love it in this salad. I bet the dressing helps to tenderize it a bit, sort of like massaged raw kale salads.

  10. easynaturalfood said, on June 28, 2012 at 12:53 AM

    I don’t usually eat broccoli raw either, but I think you could be right about the dressing helping to tenderize it. Love the kelp granules too! Thanks for sharing with Summer Salad Sundays!

  11. Cindy said, on June 28, 2012 at 1:15 PM

    I just made this salad last night. I am not a big fan of raw broccoli or cauliflower – so I lightly steamed them both for a very short time. This salad is fantastic. I was worried about the taste due to lack of seasoning, but the lime juice and cilantro and seeds are the absolute right combo. Good job and thanks for sharing.

    • janet @ the taste space said, on June 28, 2012 at 1:20 PM

      Hi Cindy, Awesome! I am so glad you enjoyed the salad. Sometimes I wonder how such simple ingredients work so synergistically together.. but when it works, I don’t complain. Thanks for letting me know about your success. :)

  12. JadeSparX said, on October 19, 2012 at 7:15 PM

    Love this recipe. Made a spin-off the other day and will be making it again soon, but with parsley instead of ((cilantro)) coriander :P

    • janet @ the taste space said, on October 20, 2012 at 12:05 PM

      Nice! Yay for a repeater recipe! I am not a parsley fan but parsley would be great with lemon juice, methinks. :-)

  13. […] noticed an increased interest in my detox salad over the past few weeks. It reminded me how good it was but decided to go for a different twist. […]

  14. Kymm said, on March 8, 2013 at 10:03 AM

    Just saw this on the Veggie Nook…had to comment. This looks LOVELY! And so simple! Can not wait to give it a go!

  15. Jessica Jensen said, on March 8, 2013 at 6:09 PM

    What a great idea, I’m going to have to try this! Always on a look out for creative way to eat more vegetables! Thanks for sharing!

  16. […] Broccoli and Cauliflower Salad with Lime and Cilantro from Janet @ the taste space […]

  17. […] Broccoli and Cauliflower Salad with Lime and Cilantro from Janet @ the taste […]

  18. heathergfc said, on March 15, 2013 at 11:35 AM

    Janet, what a gorgeous salad. I love the combination of veggies, nuts, and dried fruit. Perfect for Raw Foods Thursdays too! :)

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  22. Erica said, on March 2, 2014 at 8:00 PM

    Made this tonight and it is delicious! Thanks for sharing.

  23. […] of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and […]

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