Lunchbox salad Kids Love

Here is the most demanded salad among the children in my family, Saba Zion’s Salad. “Saba” means grandfather in Hebrew. My father is a humble cook but can make shoe laces delicious with his seasoning skills. He made us and his grandchildren fall in love with raw vegetables.
I get high of watching my boys attack this salad as if it was a a cookie jar. When the salad is finished they fight over the juice. The lemony dressing that is left in the bottom of the bowl. Lemon plays a major role, it pickles the vegetable and gives them a tarty flavor. 
I asked my 8 year old son, Leo, why does he love this salad so much. He said “because it’s sour and crunchy and awesome, all at the same time.

My father makes it with any vegetables he has on hand – bell peppers, cucumbers, fennel, kohlrabi, carrots, celery, radishes, cauliflower, turnips. You can make it with one or as many vegetables you like. I pack a small container and add it to my boys’ lunch bag.

Lunchbox salad Kids Love

Simple crunchy and tarty salad that children love!
Prep Time10 minutes
Total Time10 minutes
Course: Lunch, Mezze, Salad
Cuisine: Healthy, Israeli
Diet: Vegan
Keyword: Healthy, salad, Vegan
Servings: 4
Author: Shelly
Cost: $5


  • 1 fennel bulb, sliced thinly lengthwise - Soaked in water and 1 teaspoon salt for 5–10 minutes
  • 8 baby radishes
  • 3 medium carrots, peeled
  • 1 any size kohlrabi, peeled
  • ¼ small head of cauliflower - about 2 cups florets
  • ½ cup lemon juice
  • ¼ cup olive oil
  • Salt and pepper
  • Small handful of parsley, finely chopped (dill or cilantro ) - optional


  • Slice the vegetables thinly with a sharp knife or a Japanese mandolin. Put them in a large bowl (preferably with a lid). Separate the cauliflower into small florets or slice it lengthwise, and add it to the bowl.
  • Squeeze the lemons straight into the salad bowl (you can use your palm as a strainer). Add olive oil and season with salt and pepper. Add the chopped herb and toss with your hands to coat the lemon juice and oil. Serve immediately or cover with a lid, and keep in the fridge up to 3 days.


-You can add chopped toasted almonds, it goes very well with the veggies.
-If you like spicy, add a few chili flakes.


This is an illustrated version of the recipe I created for kids. This salad is a great way to introduce raw vegetables to kids. (You can get a nice print of it here)

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