My Favorite Work Week Salad Prep

If you’re looking for a healthy lunch that actually keeps you full, this is the salad prep I make on repeat.

It’s crunchy, colorful, packed with fiber and somehow gets even better after sitting in the fridge for a day or two. Between the cabbage, broccoli, carrots, edamame, and sesame seeds, every bite has the perfect combination of texture and flavor.

I love pairing this salad with baked salmon, grilled chicken, or crispy tofu, but it’s hearty enough to enjoy on its own as well. Make a batch on Sunday and you’ll have lunch ready to go for the next few days.

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Why You’ll Love This Recipe

• Packed with fiber from cabbage, broccoli, and carrots
• Contains plant-based protein from edamame
• Great for meal prep
• Naturally gluten-free and dairy-free
• Stays fresh for several days in the refrigerator
• Comes together in just 15 minutes

Ingredients

Salad

• 3 cups shredded green cabbage
• 2 cups finely chopped broccoli florets
• 1 cup shredded carrots
• 1 cup shelled edamame
• 1/4 cup thinly sliced red onion
• 1/2 cup chopped fresh cilantro
• 2 tbsp sesame seeds

Honey Lime Dressing

• 4 tbsp avocado oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Directions

1. Add the cabbage, broccoli, carrots, edamame, red onion, cilantro, and sesame seeds to a large mixing bowl.
2. In a small bowl or mason jar, whisk together the avocado oil, lime juice, honey, Dijon mustard, garlic powder, sea salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss well until everything is evenly coated.
4. Let the salad sit for 10 to 15 minutes before serving to allow the flavors to meld.
5. Divide into meal prep containers and store in the refrigerator for up to 4 days.

Why This Salad Works So Well for Meal Prep

One of the biggest challenges with meal prep salads is that they become soggy after a day or two. Not this one. Thanks to sturdy ingredients like cabbage, broccoli, carrots, and edamame, this salad maintains its crunch for days in the refrigerator. The flavors continue to develop as it sits, making leftovers just as delicious as day one.

Health Benefits of This Salad

This salad is loaded with ingredients that provide a variety of nutrients to support overall wellness. Green cabbage and broccoli are rich in fiber and antioxidants, while carrots provide beta-carotene, a nutrient that supports eye and immune health. Edamame contributes plant-based protein and fiber, helping to make the salad more satisfying. The avocado oil and sesame seeds provide healthy fats that help your body absorb fat-soluble vitamins while adding richness and flavor.

How to Turn This into a Complete Lunch

While this salad is delicious on its own, adding a protein source can transform it into a balanced and satisfying meal. I love serving it with baked salmon, grilled chicken, shrimp, hard-boiled eggs, or crispy tofu. Pairing the fiber-rich vegetables with protein and healthy fats can help keep you full and energized throughout the afternoon.

Substitutions

• Swap cilantro for parsley if preferred.
• Use maple syrup instead of honey for a vegan option.
• Add sliced almonds, cashews, or peanuts for extra crunch.
• Toss in avocado just before serving for healthy fats and creaminess.

Storage

Store in an airtight container in the refrigerator for up to 4 days. The cabbage and broccoli hold up beautifully, making this an ideal meal prep recipe.

Approximate Macros

Per serving (1/3 of recipe)

Calories: 270

Protein: 10g

Carbohydrates: 17g

Fat: 20g

Fiber: 6g

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