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My Favorite Work Week Salad Prep

It's crunchy, colorful, packed with fiber, loaded with plant-based protein, 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.
Prep Time 20 minutes
Servings 3

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
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Add the cabbage, broccoli, carrots, edamame, red onion, cilantro, and sesame seeds to a large mixing bowl.
  • 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.
  • Pour the dressing over the salad and toss well until everything is evenly coated.
  • Let the salad sit for 10 to 15 minutes before serving to allow the flavors to meld.
  • Divide into meal prep containers and store in the refrigerator for up to 4 days.

Notes

Approximate Macros
Per serving (1/3 of recipe)
Calories: 270
Protein: 10g
Carbohydrates: 17g
Fat: 20g
Fiber: 6g