Saturday, February 2, 2013

Vegan Broccoli Salad with Creamy Garlic Dressing

Along with several other goals for 2013, James and I have been trying to make one day a week meat-free.  That was the inspiration for going through a bit of trail and error to come up with what I think is a pretty solid creamy dressing for something that doesn't contain any dairy.

Creamy Garlic Dressing

1 cup raw cashews
1/4 cup water
1 garlic clove
1/2 diced shallot
2 juiced lemons
2 tablespoons agave syrup
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste

- Soak the cashews in water for two hours
- Drain off the liquid, reserving 1/4 cup for the dressing
- Combine all ingredients in a high speed blender and mix until well combined and smooth

Vegan Broccoli Salad

1 head of fresh broccoli
2 cups chopped broccoli slaw
1 small red onion
1/4 cup hulled sunflower seeds
1/3 cup raisins 
1 cup creamy garlic dressing

- Clean and trim the broccoli into bite sized pieces
- Slice the onion finely, preferable on a mandolin 
- Combine all ingredients until well coated with dressing
- You can adjust the amount of dressing to suit your taste, one cup should give you a light coating while one and one half to two cups will give a more cole slaw-like consistency.

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