Broccoli Summer Salad
(This recipe is dairy-free, egg-free, and gluten-free)
A mix between a slaw and a salad, this recipe is made of all fresh ingredients, giving it a refreshing, zesty, and sweet taste. It is also as easy as chopping up the ingredients and throwing them in a bowl, with minimal dishes and mess. If you want something easy and refreshing for summer, this is the recipe for you. While this recipe is based off of another, I have simplified and refined it into a completely different dish (but as always, the original will be linked as a source). I often pair it with the Caresparagus Pasta Marinara.
Quantities for this recipe will make a medium sized batch, so consider halving it for a two-person date night, or doubling it for a party.
- 1 bag of broccoli slaw (broccoli slaw is simply precut broccoli, carrot, and red cabbage shreds. If your local store does not carry it, you will need to finely chop those 3 ingredients yourself)
- Fresh cilantro
- Green onion
- Dried Cranberries
- Sliced almonds
- Lemon juice
- Maple syrup
How to Make:
1) Dump the broccoli slaw into a large mixing bowl. Add as many dried cranberries and almonds as you would prefer.
2) Finely chop cilantro and green onion, then add to taste.
3) Add a liberal splash of lemon juice and a liberal pour of maple syrup, then toss until all ingredients are coated/moistened. Taste, then add more lemon juice and maple if desired.
4) Serve and enjoy!
Original Recipe: https://www.ambitiouskitchen.com/vegan-curried-broccoli-chickpea-salad/