As mentioned in my video about cruciferous vegetables, we ALL should eat these vegetables whenever we can. Raw or slightly cooked is best.

Below is a VERY simple salad recipe of mine using cruciferous vegetables marinated in an oil/vinegar dressing. The recipe can EASILY be varied to meet your family’s tastes and it can be increased or decreased with little effort beyond cutting the vegetables. Make this easy and use the cruciferous vegetables you have on hand!

Check out the video below the recipe, showing how this salad is made. Enjoy!! Judi

Marinated Cruciferous Salad
Makes about 2 Cups

2 cups chopped cruciferous vegetables of choice*
1/4 cup chopped yellow onion
1-1/2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar**
3 pinches sea salt
1 to 2 pinches dried oregano***
1 pinch dried granulated garlic

Place vegetables and onion in a medium size bowl. Add the dressing ingredients. Toss to combine. Cover and refrigerate up to 24 hours. Toss again and serve.

Note the MANY possible variations with this salad:

* Use any combination of cruciferous vegetables you want. Suggestions include: broccoli, cauliflower, cabbage (of any sort), radishes, arugula, kale, broccoli rabe, watercress, and/or bok choy

** To vary the flavor, lemon juice may be used in place of apple cider vinegar

*** In place of oregano, other herbs may be used such as: basil, dill, sage, cumin, marjoram, parsley, or thyme

Experiment and try different combinations to find your favorite!