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Broccoli Slaw

Prep Time20 minutes
Total Time20 minutes
Course: Side Dish, Snack
Cuisine: South American
Servings: 3 servings
Author: Heather Nicholds

Ingredients

  • 3 cups broccoli, chopped, including stems
  • 1 cup cabbage, red or green, shredded
  • 2 carrots, peeled and shredded
  • 1/4 cup fresh parsley, chopped, optional
  • 1/4 onion, red, finely sliced
  • 1/2 cup raisins, or chopped dates
  • 1/2 cup sunflower seeds, or slivered almonds

Dressing

  • 1/4 cup tahini, or vegan mayo
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice, or lime
  • 1 Tbsp dijon mustard, optional
  • pinch sea salt

Instructions

  • Finely chop, grate, or pulse the vegetables in a food processor. Toss together with the raisins and sunflower seeds in a large salad bowl.
  • To make the dressing whisk or blend everything together until smooth and creamy, adding 1-2 tablespoons of water to thin to your desired consistency.

Notes

To save time, you can buy pre-shredded cabbage and carrot coleslaw mix - or maybe even a broccoli slaw mix - in the refrigerated produce section.
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Nutrition

Calories: 415kcal | Carbohydrates: 44g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 145mg | Potassium: 563mg | Fiber: 11g | Sugar: 25g | Vitamin A: 8200IU | Vitamin C: 142.7mg | Calcium: 100mg | Iron: 4.7mg