Broccoli Slaw

Broccoli Slaw- vegan, plant-based

Broccoli, such a healthy cruciferous vegetable and I LOVE it!  We eat broccoli at least once a day (it didn’t use to be like that for me). Broccoli was one of the veggies I would wrinkly my nose up at. Maybe it was those limp, soggy broccoli memories from the food hall in college, but now I love it! 

When you have those memories of certain veggies, it can create an obstacle to #eatmoreplants!  A great way to overcome that is to eat the veggie differently – like in this tasty Plant-Based Broccoli Slaw.  A scrumptious, healthy recipe that is crunchy, creamy, and oil-free.

Here we have a creamy slaw to eat alone or use as a delish topping for rice and spinach.

 

white rice with shredded, creamy broccoli

Watch me make this Broccoli Slaw on YouTube! 

 

Broccoli Slaw

Broccoli Slaw

Ingredients

  • 1 bunch of broccoli, shredded (we used our food processor*)
  • 1-2 large carrots, shredded (again, food processor*)
  • 1/4 C golden raisins
  • 1 can of chickpeas, drained rinsed
  • 1 6-8 oz yellow summer squash, cut in 1" chunks
  • 2 tablespoon Dijon mustard
  • 2 tablespoon white wine vinegar
  • 2 tablespoons tahini (or sub 1/4 cup chickpeas)
  • juice from 1/2 lemon juice
  • 1 tablespoon raisins

Instructions

Dressing

  1. In your blender, blend squash mustard, vinegar, tahini, lemon juice, and raisins

Salad

  1. Toss shredded broccoli, carrots, chickpeas, and raisin in dressing
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired
We enjoyed our broccoli slaw as a side, paired with grilled mushrooms and potatoes, alongside rice, and even over rice nestled on a bed of spinach.  It is perfect!  We hope you enjoy this CSA-inspired recipe. Share how you enjoy this Broccoli Slaw on social media using #veginspiredfoodie.

Eat More Plants & Live VegInspired!

XO,

Kathy