Sunday, March 3, 2013

SPICY THAI BROCCOLI SALAD

      This salad is AMAZING. This is a raw vegan dish that is a great appetizer or can also be used in addition to the main course. This salad is best eaten one day after making it because the sauce marinates and softens the broccoli, leaving a light crunch.  My mouth is watering just thinking about it, definitely one of my favourite raw vegan salads. Enjoy! 

INGREDIENTS
SALAD
- 4 cups broccoli, chopped small
- 2 green onions, chopped
- ½ cup red onion, diced
- ½ red pepper, long strips

DRESSING
- 2 tbsp almond butter
- 1 tbsp Bragg’s Soy Sauce
- ½ lemon, juiced
- 1 tbsp agave nectar
- 1 garlic clove, minced
- 1 tsp ginger root powder
- 1 tsp cayenne pepper 


PREPARATION  
1. Blend all dressing ingredients in food processor.
2. Mix dressing in large bowl with salad ingredients.
3. Let it sit in the fridge overnight and enjoy the following day :)
 





*Recipe inspired by Robins Key

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