Average Recipe
Prep Time
30 minutes
Cook Time
5 minutes

This recipe tastes great the day it is made, plus will last a few days in your refrigerator with the dressing on it. I use pepitas (shelled green pumpkin seeds) in this recipe. You should be able to find them in the bulk food section of your local health food store. You can also substitute them with toasted sunflower seeds, or omit them altogether.

Read more about this recipe on the blog.

Post-Holiday Detox Salad (vegan)



4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
4 cups thinly sliced lacinato kale
½ cups chopped parsley
½ cups chopped cilantro
½ cups pumpkin seeds toasted (pepitas)
1 small pomegranates


6 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice
3 tablespoons water
1 tablespoons raw almond butter (or cashew butter, or tahini)
1 cloves garlic peeled
½ inches fresh ginger
½ teaspoons sea salt