Raw Broccoli Slaw

by Amy Stafford on June 23, 2014

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Raw Broccoli Slaw is not only Raw, Gluten Free, Paleo, Vegetarian and Clean but it is DEELICOUS!  Yes, it is that good.

Raw Broccoli Slaw Recipe | ahealthylifeforme.com

Fresh Market serves this Broccoli Cranberry slaw out of their deli department that is delicious, but a bit too sweet for me.  I have been fudging around in the kitchen trying to come up with a clean healthier version that tastes just as good if not better, and let me just say as I rub my nails on my shoulder, I have.  Nom nom nom!

We love this slaw,  I could eat it several times a week.  I usually make a huge serving for dinner so that I will have leftovers for lunch the next day.  The recipe is obviously loaded with insoluble and soluble fiber which are considered gut-healthy fiber and make us feel full longer, but the vitamin and mineral content in this dish is through the roof.  Put your hands up!

Don’t be scared of the raw part of this dish, because you are shredding the vegetables, especially the broccoli which a lot of people have a hard time eating raw, you feel like the vegetables have been cooked.  Most people will assume that they have been and enjoy the dish.

Raw Broccoli Slaw Recipe | ahealthylifeforme.com Raw Broccoli Slaw Recipe | ahealthylifeforme.com

 

Raw Broccoli Slaw
 
Prep time
Total time
 
Author:
Serves: 4-6
Ingredients

Slaw
  • 1 cup carrots, shredded
  • 1½ cup broccoli spears, shredded
  • ½ cup thinly sliced red onion
  • ¾ cup red cabbage, shredded
  • 1 cup baby kale leaves
  • ½ cup dried red cherries

Dressing
  • 6 tablespoon apple cider vinegar
  • 4 tablespoon honey
  • 4 teaspoon Dijon mustard
  • 3 teaspoons chia seeds
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 tablespoons of extra virgin olive oil
Instructions

Slaw
  1. Use the shredding blade in your food processor or a grate to grate broccoli, carrots and red cabbage.
  2. Peel and slice red onion into thin slices and quarter the slices.
  3. Add all ingredients to a large bowl.

Dressing
  1. Add all ingredients in a medium bowl and whisk together.
  2. Before serving toss whisked dressing over top of greens and toss to coat evenly.
  3. Serve.
Nutrition Information
Serving size: 2 cups Calories: 392 Fat: 22g Saturated fat: 3g Trans fat: 0 Carbohydrates: 47g Sugar: 34g Sodium: 393 mg Fiber: 6g Protein: 5g Cholesterol: 0

If you like this recipe you might also like my Kale and Brussels Sprouts Broccoli Salad.

Kale Brussels sprout Broccoli Salad | ahealthylifeforme.com

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 10 comments… read them below or add one }

Amandah June 23, 2014 at 6:32 am

Thanks for sharing!

The broccoli salad looks better that the mayo filled ones sold in grocery stores. The Fourth of July is around the corner, and I think the salad would make a great side dish.

Reply

Amy Stafford June 23, 2014 at 1:50 pm

Amandah,

I have always loved slaw, but not all the calories and unhealthy ingredients. This recipe hits the mark with the slaw flavor, but WAY more healthy for you. Enjoy. Amy

Reply

Jane June 23, 2014 at 8:01 am

Love your work. I look forward to the recipe posts. Which carrot ingredient is the broccoli? Recipe sounds delicious. We don’t have broccoli slaw in Australia. Can’t wait to try it!

Reply

Amy Stafford June 23, 2014 at 1:49 pm

Hey Jane,
Thanks for the heads up on the typo, I fixed it and it should read 1 1/2 cups of Broccoli. The recipe is delicious and oh so healthy. Enjoy. Amy

Reply

Jenni June 23, 2014 at 8:53 am

Great slaw–fabulous video! Love it, Amy!

Reply

Amy Stafford June 23, 2014 at 1:48 pm

Thanks Jenni, no VO but I am sure you are not surprised. :)

Reply

Kimberly June 23, 2014 at 11:56 am

Oh my goodness … this sounds absolutely delicious! And healthy to boot? Yes, please!

Reply

Amy Stafford June 23, 2014 at 1:48 pm

Oh Kimberly it is oh-so good. I really love this slaw. Amy

Reply

Ginny McMeans June 23, 2014 at 12:11 pm

What a fabulous salad! Thanks!

Reply

Amy Stafford June 23, 2014 at 1:47 pm

Thanks so much Ginny!

Reply

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