Crunchy Summer Salad (paleo, vegan, keto)

This salad is easy and simple, perfectly crunchy, packed veggies, light and lemony making it especially perfect for the summer. It’s low carb, vegan, paleo!My guy first made this crunchy salad for me when we just started living together in Tel Aviv. We mostly ate at home and would frequently cook for each other, showing off our kitchen skills. When he presented me with this dish it BLEW. MY. MIND. To be honest, I almost never enjoy any cruciferous vegetable in it’s raw state so when I saw him chopping up the cauliflower for this raw salad I was skeptical. But as soon as I took my first bite I was hooked, and after seeing my pure delight in eating this dish he told me he would make it for me anytime I wanted! And that’s when I knew – he’s a keeper. Anyways enough with the mushy stuff, time to get down to the details about this dish.

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is excellent for the summer time. It’s also quite possibly my favorite dish of all time and could eat it anytime of day year round. It needs to sit overnight in it’s juices but it’s SO worth the wait, I promise. It’s wonderful as a side to whatever you’re eating. Add some tahini on that plate and you’re in business babe.

paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

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Crunchy Summer Salad

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is especially perfect for the summer time. It needs to sit overnight in an excess of lemon juice, but it'll be worth the wait. 

paleograin free, gluten free, vegan, low carb, dairy free

Ingredients

• 3 carrots medium
• 1 kohlrabi
• 1 bell pepper
• 1/4 head cabbage
• 1/2 head cauliflower
• 4 lemons freshly juices
• 1 tbsp salt
• 2 tbsp pepper

Instructions

1. Slice the veggies into the pieces/strips and place in large bowl with a cover

2. Add juice from the lemons to the large bowl. Add salt and pepper. Cover with the lid. Shake vigorously. 

3. Let sit in the fridge overnight. 

4. In the morning shake it again, taste, and adjust seasoning accordingly. Shake/stir before serving. 

Recipe Notes

I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cabbage, or throw in some celery seeds for an extra oomph.

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