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  • Makes 8 cups salad + 1 cup dressing
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Want to make eating veggies more enticing for your little ones? Add edible flowers to your salad to turn it into an extra special treat! While this recipe is ideal for kids, people of all ages will love the combination of crunchy cabbage, sweet dried cranberries, refreshing cucumber, and creamy mustard dressing. Because this dish includes practically everything but the garden bed, feel free to add any other chopped veggies, nuts, seeds, or dried fruit that you have on hand. But the key to a delicious edible flower salad lies in the quality of your blooms: Make sure the petals you choose haven’t been treated with pesticides and give them a good rinse before adding to your plate. When you need to use up straggler ingredients in your fridge, this nutritious salad is a great way to pack in tons of nutritious ingredients with a colorful twist.

Tip: To save time, instead of purchasing and prepping the kale, cabbage, and carrot separately, you can use 2¼ cups of Trader Joe’s Organic Ready, Set, Salad! mix.

For more kid-friendly vegan recipes, check out these tasty ideas:

By Rachael J. Brown,

Ingredients

  • 3 cups baby lettuce leaves or other salad greens
  • 1 cup finely chopped kale
  • ½ cup shredded green cabbage
  • ½ cup shredded red cabbage
  • ¼ cup shredded carrot
  • ½ cup sliced or chopped cucumber
  • ½ cup chopped red bell pepper
  • ½ cup sugar snap peas, trimmed and cut into thirds
  • ¼ cup finely chopped red onion
  • ¼ cup dried cranberries
  • ¼ cup roasted pepitas
  • 2 tablespoons fresh cilantro leaves
  • 1 cup broccoli florets
  • 6 to 8 nasturtiums, calendulas, violets, dandelions, or other edible flowers
  • ½ cup pure maple syrup
  • ¼ cup + 2 tablespoons Dijon or yellow mustard
  • 2 tablespoons oil-free baba ghanoush or hummus
  • 1½ tablespoon lemon juice
  • 1½ teaspoons white wine vinegar
  • 1½ teaspoons everything bagel seasoning

Instructions

  • In a large bowl combine the first nine ingredients (through cilantro); gently toss until mixed. Decorate the edges of the salad with broccoli and edible flowers.
  • For dressing, in a jar combine the remaining ingredients. Cover and shake well. Serve dressing on the side (kids may like dipping their broccoli “trees” into it), or drizzle it over salad just before serving.

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About the Author

Headshot of Rachael J Brown

About the Author

Rachael J. Brown

Rachael J. Brown earned her plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and started exploring the science of nutrition. After she ate an oil-free whole-food, plant-based diet for just 17 days, her cholesterol dropped 50 points. That was the beginning of her family’s journey from the standard American diet to a WFPB lifestyle. A licensed practitioner of massage and the pain neutralization technique, Brown is also a certified yoga and Pilates instructor and a spiritual director. She completed the 12-Day McDougall Program and has led corporate mindfulness seminars. She received her Bachelor of Arts in geography from the University of Washington and has been an adjunct professor in nutrition and wellness. For more information follow her on Instagram or visit her website.
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