Broccoli, such a healthy cruciferous vegetable but it is one of those vegetables that I love to dislike. I eat it (and enjoy it) steamed, raw with a dip, or mixed in a stir-fry. However, when The VegInspired Chef proposes broccoli with a meal or as an ingredient, I instinctively wrinkle up my nose, for reasons of which I am not aware (perhaps a hidden memory of dining hall limp, overcooked broccoli?). I don’t know where my “dislike” stems from (pun intended), but it is there, and it is an obstacle this #eatmoreplants gal overcomes often, especially when we create such scrumptious, healthy recipes like this Broccoli Slaw- vegan, plant-based. Here we have a creamy slaw to eat alone or use as a delish topping for rice and spinach.
- 1 bunch of broccoli shredded (we used our food processor*)
- 1-2 large carrots shredded (again, food processor*)
- 1/4 C golden raisins
- 1 can of chickpeas drained (save the aquafaba- chickpea juice) and rinsed
- 2 T Dijon mustard
- 2 T white wine vinegar
- 2 T tahini
- juice from 1/2 lemon juice
- 1 T agave nectar
- aquafaba - chickpea juice
Whisk mustard, vinegar, tahini, lemon juice, and agave
Drizzle and whisk aquafaba to thin dressing to desired consistency
Toss shredded broccoli, carrots, chickpeas, and raisin in dressing
We enjoyed our broccoli slaw over rice nestled on a bed of spinach. It was perfect! We hope you enjoy this CSA inspired recipe. Share how you enjoy this Broccoli Slaw on social media using #veginspiredfoodie or mention below in the comments.
Eat More Plants & Live VegInspired!