When your body needs a boost, this detox salad with orange miso dressing is nutritious and loaded with digestive supporting ingredients. Best of all, it’s delicious and so easy to pull together.
Ever wondered what a human shag on a rock might look like? I’ll send you a photo. Boy, have the last couple of weeks knocked me around. I have pretty good energy levels, I run most days and generally don’t need too much sleep to refuel. Recently though, I have felt less like Wonder Woman and more like the limp lasso hanging from her belt. At the risk of sounding like a wah-wah, I am feeling run down. Perhaps it’s the aftermath of finishing my book or chasing a 4 year-old around or perhaps it’s the cold that won’t shift, who knows? What I do know is it’s annoying as hell. Feeling flat when you don’t have time to be flat is a flat-out pain in the arse.
Now to be honest, I don’t detox. I am not one for cutting out foods – besides the obvious (hello! vegan food blog) – but I do think adding some cleansing foods to the weekly rotation is a good way for us less motivated types to jump on the detox wagon without picking up the reigns. Like any room in the house, our bodies can always benefit from a spring clean. This detox salad with orange miso dressing is full of wonderful raw ingredients known to support the digestive process and tasty enough to eat for days.
So, what makes a salad a detox salad?
Filling your salad with nutritious ingredients that support your body’s natural detoxification process is the cornerstone of a detox salad. While you can literally play with your food to create your own detox blend, the following ingredients from my salad are easily sourced and delicious.
Cabbage | loaded with Vitamin C and sulphur, cabbage helps to remove free radicals and uric acid from the body. Cabbage is also high in fibre and antioxidants
Raw Carrot | carrots contain Vitamins A, B1, B2, B3, B6, C and an army of nutrients including folate, niacin and pantothenic acid. Important to the detoxification process, Vitamin A helps flush toxins from the body and reduces fat from the liver
Apple | dietary fibres found in apples help to flush the body while antioxidants protect cells from free radicals
Brussels Sprouts | a cruciferous vegetable, sprouts support both Phase 1 (the breaking down of toxins) and Phase 2 (the removal of toxins) within the body. They are also a good source of antioxidants
Avocado | eating good fats like those within the avocado is essential to detoxing as they stimulate bile production in the gallbladder
Radish | besides being a member of the cruciferous family, radishes contain a special compound that acts as an antioxidant during Phase 2 detoxification
Mint | mint is thought to improve the flow of bile through the stomach speeding up the digestion process
Orange | with vitamin C, fibre and antioxidants, oranges are naturally good for you.
While this detox salad is perfect to clean the pipes, so to speak, the combination of crunchy cabbage, carrot, sprouts radish and almonds balanced by creamy avocado and sweet apple make it a kick-arse tasty salad . Add my slightly sweet, slightly salty orange and miso dressing and I think this bowl will be on our rotation for a good long while. If this is detoxing then maybe I should pick up the reigns. Enjoy.
If you try this dish, please let me know! Or if you have your own detox secrets, share them here. Leave a comment, rate it, and don’t forget to tag a photo #mygoodnesskitchen on Instagram. I’d love to see what you come up with. I hope you love this dish as much as I do ! Cheers, friends.
Delicious Detox Salad with Orange Miso Dressing
Ingredients
Detox Salad
- 3 cups red cabbage finely sliced
- 4 Brussel Sprouts finely sliced
- 3-4 radishes sliced julienne
- 1 carrot peeled and sliced julienne
- 1 fuji apple cored and sliced julienne
- 1/4 fresh mint leaves finely sliced
- 1/2 avocado peeled, deseeded and thinly sliced
- 1/2 cup almonds or hazelnuts roughly chopped
- 1/4 sea salt
Orange Miso Dressing
- 1/3 cup freshly squeezed orange juice around 2 oranges
- 1 tbsp white miso paste
- 1 garlic clove minced
- 2 tbsp sunflower oil
Instructions
- Add the red cabbage, Brussel sprouts, radish, carrot, apple and mint to a large mixing bowl.
- In a small bowl whisk together the orange juice, miso and garlic before adding the sunflower oil in a steady stream, still whisking.
- Add around a quarter of the dressing to the salad mixture and toss through.
- To serve, add the dressed mixture to a serving bowl and top with the chopped almonds and sliced avocado. Drizzle a little more dressing to salad - to taste - and season with sea salt.
Notes
Nutrition
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-lga3-1.cdninstagram.com/vp/3a3bdf57cf532afcdbe47224d6205874/5D0B0AE8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-lga3-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
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