Super delicious and fresh tasting. We loved it and was great the next day.
Broccoli Slaw (Serves 2) *Adapted from Forks Over Knives
- 2 large broccoli stalks peeled and grated
- 2 carrots, grated
- 1/3 small purple cabbage, grated
- 1 bunch scallions, thinly sliced
- ¼ cup chopped fresh parsley
- 3 tablespoons raw almonds
- 1 medium date, pitted
- 1 tablespoon ground flax
- 2½ tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- ¾ cup filtered water
- Freshly ground black pepper to taste
Tip: Remove the tough outer layer of broccoli skin with a vegetable peeler and cut off ½ inch of the fibrous bottom of each stalk.
Grate the broccoli stem, carrot and cabbage in your food processor. Add to a medium bowl with the green onions and parsley.
In a high-speed blender, add the almonds, date, flax, vinegar, mustard, water and black pepper. Blend on high until smooth, approximately 1 minute.
Add dressing to the vegetables and toss to coat.
Chill 30 minutes before serving.