Broccoli Slaw Salad

BROCCOLI SLAW SALAD 

Didn't our parents always tell us to eat our vegetables? Well, like most of us, I was never a fan of broccoli. However, I knew 1 cup of broccoli provides over 100 percent of your daily need for vitamin C and vitamin K and is also a good source of vitamin A, folate, and potassium! So I just HAD to figure out a way to enjoy eating it! And thats exactly what I did with this recipe. Delicious and satisfying you have to try it for yourself. Freedom Food

 

Ingredients:

Salad:

4 cups very finely chopped raw broccoli 

1/2 cup thinly sliced red cabbage 

1 cup chopped celery 

1 cup finely chopped red apple 

2 TBSP hemp seeds 

Dressing: 

2 TBSP apple cider vinegar 

4 TBSP tahini 

1 TBSP nutritional yeast 

2 drops liquid stevia 

1 TBSP coconut aminos 

2 tsp yellow mustard 

1 TBSP lemon juice 

1/4 tsp garlic powder 

2 TBSP water 

pinch of salt 

 

Directions: 

1. Chop and combine all salad ingredients into a large bowl. 

2. Stir all dressing ingredients, except water, until creamy paste forms. Add water and mix well. 

3. Mix dressing into salad until all ingredients are evenly covered. 

4. Separate into two servings, or to-go containers and enjoy! 

 

 

19 comments

Julie Stewart

Kate, I’ve watched your videos for a few years now, but hadnt tried a recipe until today. I had some baby broccoli to use and this recipe was a hit!!!
Thank you

Emily

I’ve made the dressing with substitutions, and I have to say, DON’T substitute anything! The balance of flavors Kate has put together works wonderfully. This makes a really big bowl of salad—my family loves it! It has a nice honey mustard taste to it that goes great with the sweetness from the apple.

Kelly

This is one of my go to salads. Absolutely wonderful. I love the crunch and sweet savory combination. The hemp seeds are a must. Yum! Great job Kate!

Tara

Just made this! I’ve been Vegan 2 1/2 years and also went through a junk food slump and was inspired by your video to
Go back to the raw vegan diet I initially started out with. The recipe is quite tangy but really good and gives an acidic layer to my list of dressings to make when I’m looking for some variety. Thank you!

Kathe

Having this right now, and it is AMAZING! I have been vegan for 6 years, but have been in a junk food slump that I haven’t successfully been able to get out of for longer than I want to admit. Stumbled across you on YouTube and have committed to fully raw. Am making your free recipes until I can afford an ebook. THANK YOU SO MUCH, Kate for sharing you recipes and love of life with us. 💜

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