Tangy Broccoli Carrot Slaw

Last week I showed you one way to incorporate cruciferous vegetables in a lazy cabbage soup. This week I show you another delicious way to get in your daily cruciferous serving with broccoli! This oil-free, mayo-free, light broccoli slaw is a perfect snack or side. I find the sour tangy flavor addictive, but there are worse things than broccoli to be addicted to!

Now this recipe is a little more involved than I usually like. I don’t like to use many more gadgets than a cutting board and knife. But the food processor makes this go pretty smoothly. And since there’s no oil, it is breeze to clean.

Prepare the vegetables

Cut the broccoli florets off the stems and chop the broccoli florets so they fit in the food processor chute. Slice the florets using the slicing blade attachment. You could also use a mandolin.

Now flip to the shredding side of the blade. No need to clean the blade or processor. Cut your stems so they will fit in the chute. Shred the broccoli stems and your carrots.

Prepare the dressing

Add all the veggies to a large mixing bowl and prepare the ingredients for the dressing.

You can whisk together all the remaining ingredients (except for the optional toppings) in a separate container if you wanna be real fancy, but I just throw everything on top of the veggies and then mix. Sometimes I don’t even use a mixing bowl, I just put everything in whatever storage container I’m using, secure the lid, and shake, shake, shake!

Taste the mixture and adjust seasonings as needed. Depending on exactly how big your vegetables are and how juicy your lemon is you may want to adjust how much vinegar and maple syrup you use.

Serving Suggestions

Eat the slaw on top of a bed of greens and top with the sunflower seeds and goji berries. You could try other nuts, seeds, and dried fruit, too! Goji berries are my personal favorite, they are so sweet and nutritious. I love to eat this broccoli slaw with lentils or beans flavored simply with barbeque sauce.

Tangy Broccoli Carrot Slaw

Course: SidesCuisine: Vegan, Oil-freeDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

This light broccoli slaw is so refreshing, and the sour tang will keep you coming back for more!

Ingredients

• 1 large or 2 small broccoli stalks (stems and crowns)

• 2 carrots

• ½ cup chopped fresh parsley

• Zest and juice of 1 large lemon

• 1 tablespoon red wine vinegar

• 1 tablespoon spicy brown mustard

• 2 teaspoons Bragg Liquid Aminos*

• 1 teaspoon maple syrup

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried dill

• ½ teaspoon paprika

• Optional: Sunflower seeds and goji berries for topping

Directions

• Cut the broccoli florets off the stems. Cut the pieces so they will fit into the chute of a food processor.
• Using the slicing blade of your food processor, slice the broccoli florets. Then switch to the shredding blade and shred the broccoli stems and the carrots. Place all the processed veggies into a large mixing bowl.
• Add all the remaining ingredients except for the optional toppings. Mix everything well. Taste and adjust seasonings as needed.
• You can eat immediately, but the flavors will develop and are better if you let the slaw marinate in the fridge for at least 2 hours. Keep in an airtight container in the fridge up to 4 days and leftovers will just get better and better. Serve with sunflower seeds and goji berries on top.

Notes

• You can adjust the amount of lemon juice and vinegar as needed depending on how juicy your lemon is. Feel free to try different types of vinegar as well.
• If you’re avoiding added sugars of all kinds, you could omit the maple syrup, the slaw will just be even more tangy!
• If you don’t have Braggs you could add salt to taste instead. The flavor will be slightly different, but still tasty. You can also omit altogether if you are watching your salt intake.