Raw Broccoli Slaw
Raw Broccoli Slaw is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. For $1.15 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 322 calories. This recipe serves 4. This recipe from A Healthy Life for Me requires apple cider vinegar, carrots, cherries, and broccoli spears. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 10 minutes. 327 people have made this recipe and would make it again. With a spoonacular score of 80%, this dish is solid. Similar recipes are Raw Beet and Apple Slaw, Raw Vegan Kale Slaw, and Orange Slaw Wraps (Raw Vegan).
Servings: 4
Preparation duration: 10 minutes
Ingredients:
6 tablespoon apple cider vinegar
1 cup baby kale leaves
1/4 teaspoon black pepper
1 1/2 cup broccoli spears, shredded
1 cup carrots, shredded
1/2 cup dried red cherries
3 teaspoons chia seeds
4 teaspoon Dijon mustard
6 tablespoons of extra virgin olive oil
4 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup red cabbage, shredded
1/2 cup thinly sliced red onion
Equipment:
food processor
bowl
whisk
Cooking instruction summary:
Use the shredding blade in your food processor or a grate to grate broccoli, carrots and red cabbage.Peel and slice red onion into thin slices and quarter the slices.Add all ingredients to a large bowl.Add all ingredients in a medium bowl and whisk together.Before serving toss whisked dressing over top of greens and toss to coat evenly.Serve.
Step by step:
1. Use the shredding blade in your food processor or a grate to grate broccoli, carrots and red cabbage.Peel and slice red onion into thin slices and quarter the slices.
2. Add all ingredients to a large bowl.
3. Add all ingredients in a medium bowl and whisk together.Before serving toss whisked dressing over top of greens and toss to coat evenly.
4. Serve.
Nutrition Information:
covered percent of daily need
