Cruciferous Salad With Horseradish Dressing by @nakdspoon

 This is one of my favorite salads that is very simple yet very nutritious. It supports healthy digestion and elimination.

  •  Broccoli, cauliflower, brussels sprouts, and horseradish provide fiber and antioxidants.
  • Lemon provides Vitamin C.
  • Cashews and sesame seeds provide minerals, protein, and anti-inflammatory fats.

Trust me, your body will thank you!
Kristina Margolin @nkdspoon

Yield: 6 servings

  • 1 head of broccoli 
  • 1/2 head cauliflower, bite size florets
  • 1/2 pound brussels sprouts, finely shredded

Horseradish Dressing

  • 1/4 cup peeled, roughly chopped horseradish
  • 1/2 cup cashews, soaked overnight and drained
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white miso 3/4 cup water
  • 2 garlic cloves
  • 1/4 cup lemon juice
  • 1 tbs brown rice vinegar 
  • 1 tbs umeboshi paste
  • 1 tsp Dijon mustard 
  • Salt and pepper to taste 


  • 1/4 cup sesame seeds, toasted


  1. Bring water to boil with 1 tbs salt. Prepare an ice bath.
  2. Blanch broccoli, broccoli stems, and cauliflower separately- broccoli  for 30 seconds, cauliflower for 1 minute. Shock blanched vegetables in ice water. 
  3. Drain and transfer broccoli, broccoli stems, and cauliflower to bowl and add Brussels sprouts.
  4. In Vitamix, combine dressing ingredients. Process until creamy and smooth, add more water if needed. 
  5.  Toss Vegetables in dressing and serve garnished with sesame seeds. 


Notes: Instead of using raw Brussels sprouts you can roast them in the oven. Simply toss them with a little bit of olive oil and cook at 350F until golden. 

Back to blog