Vegan Salad Recipes: Broccoli Slaw with Shallots

July 29, 2015
I got bored, as you do, with steamed and cooked broccoli. I also got bored with salads, yet I had a big head of broccoli at home and need for raw, tasty addition to my lunch box and this broccoli slaw was born. It’s delicious and crunchy, so I hope you give it a go!
Vegan Broccoli Slaw with Shallots and Raisins

Vegan Salad Recipes: Broccoli Slaw with Shallots

Recipe Type: Allergen Free Detox Salads
utensils YIELDS 4 servings
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  • 1 large head broccoli (or 2 small ones)
  • 2 carrots
  • 2 shallots (or spring onions)
  • 1/2 cup raisins
  • 1/2 cup green olives
  • 2-3 tbsp tahini
  • 1 tbsp nutritional yeast
  • 1-2 tbsp water
  • 1 clove garlic, minced
  • 2 tbsp lemon juice
  • to taste salt
tomato
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Directions

1. Thinly chop the top of broccoli head 2. I also like to peel the tough skin of the broccoli stalks, chop it finely and add it to this slow. If you prefer – you can skip this step and add the stalks to your juice. 3. Put the raisins in a cup or bowl and cover with boiling water from the kettle. Let the raisins sit in the hot water for few minutes. This allows them to plump up and become soft and delicious. 4. Peel and grate carrots 5. Peel and finely chop shallots (spring onions) 6. Mix all dressing ingredients together with a pinch of salt, taste and adjust seasoning 7. Add the dressing to all the other ingredients, mix together and again – adjust seasoning to suit your taste buds 8. I like to leave it for few hours in the fridge before serving so all the flavours can mingle together. Enjoy! Have fun and be healthy,

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Joanna Fiminska is a Board Certified Health Coach and an author of The D.I.E.T.™ system – from hungry and angry to nourished and playful. Joanna teaches her clients to eat so that they can break the vicious cycle of dieting, lose weight naturally, and have fun while doing it. She also leads workshops on nutrition, cooking classes and offers nutrition coaching. She has published her first e - cookbook,“The Breakfast Inspiration Book." Joanna trained at The Institute for Integrative Nutrition in New York City. She is also a certified Master Practitioner of Neuro-Lingustic Programing and has a MA in Political Science.

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