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Raw and Unadulterated: Chopped Veggie Salad with Capers and Kalamata Olives


We all know how challenging it is to incorporate enough veggies into our diets. And how frustrating it can be when you make an effort to hit the local organic health food store, or shop at the Farmers Market only to let a few days lapse and finding a withering mound of fermenting vegan-compost in your crisper drawer. What a waste!

Here’s my favorite raw veggie dish that is not only easy to make, but keeps in the refrigerator for many days.

And at only 50 calories per cup, and packed with phytonutrients, it’ll go a long way in making every calorie COUNT!

What to buy:

  • 1/2 Head Red Cabbage
  • 1 Head Cauliflower
  • 4 Florets Broccoli
  • 1/8 Red Onion
  • 1 Red Pepper
  • 1/4 Cup Capers
  • 1/4 Cup Kalamata Olives
  • 1 cup Snap Peas


  • 1 T Olive Oil
  • 1 T Bragg’s Liquid Aminos
  • 1 T Lemon Juice

What to do:

Chop all vegetables into small pieces. You can use a hand held chopper, food processor or cut with a knife.

Mix dressing into separate container and toss all together. Enjoy!

Toni Julian

Toni Julian is a nationally renowned health advocate, nutrition and fitness expert, and author of BITE ME! Change Your Life One Bite at a Time, as well as a 50-something mom of four. She is also the creator of TONI’S ultra-convenient protein meals. Toni is on the Board of Directors for NAWBO (National Association of Business Owners) and the recipient of the Silicon Valley Business Journal’s Top Women of Influence 2017.

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