I just happened to make this AMAZING broccoli salad with whatever I had in the fridge.. It’s simple, it’s clean, and it’s vegan. I don’t know about you but I personally struggle with finding fun ways to eat broccoli. It’s just not one of those things I enjoy eating raw so my options are limited - steamed or baked. Meh… I love broccoli but sometimes it just gets old.
So I figured I’d venture out and attempt a broccoli salad - I used to enjoy the pre made one from whole foods but it’s loaded with crap I don’t really want to eat - canola oil, natural flavors, dairy, eggs, you name it. So obviously I take on the challenge to make a clean version myself… So here we go..
FOR THE SAUCE
3 tbsp almond butter
3 tbsp mellow miso
juice of 2 lemons ( between 1/4 - 1/3 cup)
2 tbsp maple syrup
FOR THE ‘SALAD’
2 small heads of broccoli cut in small pieces
1/4 head of red cabbage
1 cup of raisins ( I would prefer golden but only had the black ones)
1/2 cup toasted cashews or almond slivers
Mix the sauce ingredients in a blender till nice and creamy.
Lightly toast your cashews on a dry pan for a few minutes till they turn ‘golden’
Cut your broccoli into small pieces and thinly slice the red cabbage.
Mix it all in a bowl & serve
*It works as a side or a meal by itself but you could also add in some cooked pasta to make it more fun as a lunch pasta salad.
❤ , Diana