This meal prep detox salad combines quinoa, edamame, kale, cabbage and apple with a delicious sesame ginger dressing. It’s packed with plant-based protein and perfect for traveling or an office lunch! Vegan + gluten-free.

I talk about my love for salad all the time, but today’s meal prep detox salad is a little different for a couple of reasons 1. It’s 100{967bf23b37ec6a673a83041540b3f904a815b4119ddf673afb961c1e7592ebdd} plant-based and 2. It’s packable so it’s perfect for an on-the-go lunch.

Whether you’re planning a summer road trip and want to be prepared with a healthy option to enjoy on the drive or simply looking to pack a nutritious lunch for the office, this crunchy detox salad is going to be just the thing to pack in your tote bag.

It’s loaded with fresh, crunchy cruciferous veggies (like kale and cabbage) that are packed with nutrients. Along with all the veggies, there’s a trio of plant-based protein toppings – quinoa, edamame and almonds.

The apple chunks and sesame ginger dressing add a hint of sweetness while the creaminess from the avocado ties the whole salad together perfectly. I don’t know what it is about this combo, but I’m hooked and will definitely be making this salad again and again.

Ingredients Needed

• quinoa – When it comes to cooking quinoa to use for salad, it’s the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.
• green cabbage – it adds a crunchy texture and is packed with antioxidants, vitamins, minerals and dietary fiber.
• kale – pairs really well with all the other ingredients and is a hearty leafy green that holds up well. I used curly kale, but feel free to use any variety.
• edamame – if you’re new to edamame it’s a green, immature soybean that is high in plant-based protein (1 cup has about 18 grams), fiber and vitamins. It’s also a good source of healthy fat and antioxidants while being low in calories and cholesterol. I recommend buying shelled edamame for this salad so you don’t have to worry about de-shelling it before making the salad. Just boil, drain and enjoy!
• apple – adds a nice sweetness and some more crunch to this salad! I love using Honeycrisp or Pink Lady apples but feel free to use your favorite variety.
• almonds – provides healthy fats, more plant-based protein and fiber. I used raw almonds, but feel free to use roasted and salted almonds if that’s what you have on hand.
• avocados – for some creaminess and more healthy fats.
• sriracha – this is optional, but I found that a bit of sriracha pairs so well with everything in this salad.
• sesame ginger dressing – the star of the show here and adds so much flavor! This dressing is made by blending olive oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger and black pepper together until smooth and creamy.

How to Make

Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

Cook edamame: If you haven’t already, cook edamame according to package instructions.

Blend dressing: Make dressing by adding all ingredients to a blender or food processor and blending until smooth and creamy. Set aside.

To serve right away: In a large bowl add cooled and cooked quinoa, cabbage, kale, edamame, apple and almonds. Toss to combine. Pour dressing over salad and toss again. Portion into bowls and serve with avocado and a drizzle of sriracha if desired.

To meal prep: Add all ingredients into a glass container in rows with the dressing separated. Once ready to enjoy, drizzle on dressing, mix well and top with avocado and sriracha if desired.

Customize Your Salad

• Vegetables: Swap out some or all of the veggies depending on what you have on hand. Some ideas that would pair nicely with this salad: corn, red onion, cucumber, broccoli, carrots, cauliflower, brussels sprouts, bell peppers, green onions and radishes would work well.
• Greens: You can swap the kale with your favorite leafy green of choice, but kale is my preferred option especially for meal prep as it holds up best over a few days!
• Herbs: I love adding fresh herbs to my dishes. They really elevate the flavors! Cilantro pairs well with the ingredients in this salad, but Thai basil, parsley, chives or lemon balm would also be great options.
• Protein: This salad is already packed with plant-based protein, but if you want even more you can add tofu, tempeh or chickpeas. These air fryer chickpeas would be a nice addition for more crunch.
• Seeds & nuts: Feel free to swap the almonds with another nut or seed like pistachios, walnuts, pecans, pumpkin seeds, hemp seeds or cashews. All will be delicious and add a good amount of protein!
• Dressing: I personally love this sesame ginger dressing for this salad, but here are some other ideas that would pair well with this salad: chili almond dressing, peanut dressing or garlic tahini dressing.

How to Meal Prep

As I mentioned above, this is the perfect packable salad for on-the-go lunches so it’s great for meal prep! Plus, there’s no reheating necessary so you can bring it camping or on a road trip. This salad will stay fresh for 4-5 days in an airtight storage container. I would just suggest keeping the dressing separate and not adding the avocado until serving.

To meal prep: Add all the ingredients to glass storage containers with lids in rows with the dressing separated. Once ready to enjoy, drizzle on the dressing, mix well and top with avocado and sriracha if desired.

More Salad Recipes

More Meal Prep Recipes

Be sure to check out all of the salad recipes as well as the full collection of meal prep recipes on EBF!