Broccoli Slaw with Golden Raisins and Walnuts
Use stalk and florets in this quick-to-pull-together broccoli slaw. It's easy to whip up and perfect for a potluck, picnic or weekday lunch because it holds well in the fridge. There's just enough dressing to offer a bit of creamy without overwhelming the slaw. Use plenty of fresh ground pepper! vegan or vegetarian + gluten free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 Servings
- 3/4 C Walnuts 80g
- 1 lb Fresh Broccoli 478g
- 1 C Golden Raisins 135g
- 1/3 C Purple Onion diced small, 45g
- 1/3 C High Quality Mayo I use Just Mayo 130g
- 1/3 C Nut Milk I use homemade Cashew Milk, 52g
- 2 Tbs Fresh Squeezed Lemon Juice
- 1 tsp Maple Syrup
- 1/2 tsp Sea Salt
Preheat oven (or toaster oven) to 325F (162C). Toast walnuts for about 15 minutes, or until fragrant and a bit darker in color. Cool, then rough chop. Set Aside.
Trim the broccoli florets and slice thin, into bite size pieces. Many of the little flowers will fall off, but you'll just add them to the salad. Add the pieces to a large mixing bowl. In a food processor with the grater attachment, process the stalks in batches and add to the mixing bowl. Add the raisins, onion and walnuts.
In a small mixing bowl, make the dressing. Add the mayo, nut milk, lemon juice, maple syrup and sea salt. Whisk until smooth.
Pour the dressing over the broccoli mixture and stir until all the ingredients are incorporated.
Store in a covered container for at least an hour before serving (if you can keep your fork out of it!). Store in the refrigerator for up to three days.
If feeding a crowd, this recipe doubles or triples with ease!
Inspired by Deb's Broccoli Slaw.
Calories: 432kcal | Carbohydrates: 42g | Protein: 8g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 466mg | Potassium: 745mg | Fiber: 6g | Sugar: 26g | Vitamin A: 706IU | Vitamin C: 106mg | Calcium: 97mg | Iron: 2mg