Instructions

• First, you chop up all your veggies: cauliflower, broccoli, red cabbage, carrots, fresh parsley, and celery. Get them into a big bowl so they’re ready to mix.
• Next, whisk together olive oil, fresh lemon juice, grated ginger, clover honey, and sea salt in a small bowl. This makes the dressing all smooth and tangy together.
• Pour that dressing over your chopped veggies and toss it real good, make sure everything is evenly coated with that zingy flavor.
• Grab your pressure cooker and check your sealing ring is clean and set in place. This is important for making sure your pressure cooker seals right up.
• Now, add the salad mix to the pressure cooker but don't cook the whole thing like a stew. Instead, use a steaming basket to gently warm the veggies under pressure just a little bit, for about 1-2 minutes.
• Lock the lid, make sure the float valve pops up to start pressure build, then cook on high pressure for 1 minute. It’s quick but enough to let the flavors blend a bit without losing crunch.
• When the time's up, do a quick release so the steam escapes fast and the veggies stop cooking right away. This keeps them firm and lively.
• Finally, open the lid, sprinkle in almonds, sunflower seeds, and raisins, then toss lightly. Let the salad sit for 10 minutes before eating so flavors get comfy and meld together.