Broccoli Slaw

Super delicious and fresh tasting. We loved it and was great the next day.

Broccoli Slaw (Serves 2) *Adapted from Forks Over Knives

  • 2 large broccoli stalks peeled and grated
  • 2 carrots, grated
  • 1/3 small purple cabbage, grated
  • 1 bunch scallions, thinly sliced
  • ¼ cup chopped fresh parsley
  • 3 tablespoons raw almonds
  • 1 medium date, pitted
  • 1 tablespoon ground flax
  • 2½ tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ¾ cup filtered water
  • Freshly ground black pepper to taste

Tip: Remove the tough outer layer of broccoli skin with a vegetable peeler and cut off ½ inch of the fibrous bottom of each stalk.

Grate the broccoli stem, carrot and cabbage in your food processor. Add to a medium bowl with the green onions and parsley.

In a high-speed blender, add the almonds, date, flax, vinegar, mustard, water and black pepper. Blend on high until smooth, approximately 1 minute.

Add dressing to the vegetables and toss to coat.

Chill 30 minutes before serving.