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Vegan, gluten-free and low fat, this light, energizing salad packs a powerhouse of nutrients and will have you bursting with energy. Nothing is wasted and EVERY ingredient is nutrient dense.  I also suggest finely processing kale stems into this salad, if you have them sitting in your fridge or freezer.  The sweetness of the raisins, along with the sweet tartness of the cherries, balances out the flavors and with the addition of the amazing dressing . . . healthy becomes heavenly!

Ingredients (10 cups, at least)

  • 2 heads broccoli (1 bunch), including stems
  • 1 head cauliflower, including stems
  • 1 bag broccoli slaw
  • 1 cup shredded or julienned carrots
  • 1/2 cup sunflower seeds
  • 1 cup dried tart cherries
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup yellow raisins, soaked and drained

 Instructions

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1.  In a food processor, process broccoli until very fine.  Remove to a large bowl.

2.  Process the cauliflower until very fine and add to broccoli.

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3.  Stir in the broccoli slaw, carrots, sunflower seeds, cherries, raisins, and parsley.

4.  Dress with Lemon Tahini Dressing or dressing of your choice. For a totally fat-free, soy-free dressing,  dress with the juice of two lemons and drizzle a little maple syrup over the salad before eating. (I prefer to use the Lemon Tahini Dressing)

5.  Keeps for several days refrigerated.

Lemon Tahini Dressing

Ingredients:

  • 1/4 cup tahini
  • 1 heaping tbsp miso (yellow)
  • 2 garlic cloves
  • 1 tsp turmeric
  • 1/8 tsp cayenne
  • 3/4 tsp sea salt + freshly ground black pepper to taste
  • the juice of 3 lemons or to taste
  • 3/4 cup Nutritional yeast or to taste
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp flax oil
  • 6 tbsp water or as needed to thin

Place all ingredients in VitaMix.  Blend until smooth.  Keeps for weeks refrigerated.

The health benefits of cruciferous vegetables explained – www.cancer.gov/cancertopics/factsheet/diet/cruciferous-vegetables

Santé . . . To Your Health!

Sue Ansari, RN

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