Broccoli Salad With Coleslaw Dressing

"This morning, my DH harvested our broccoli. So I decided to make this salad. It is such a pretty dish. The dressing is amazingly delicious and is perfect for a light summer meal. I didn't add the 1/2 cup soy milk to the salad because I liked the dressing just as it is. I served this with a side of lightly steamed asparagus with crumbled goat cheese on top."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 20mins
Ingredients:
14
Serves:
6-8
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ingredients

  • For the salad

  • 3 heads organic broccoli (coarse chop)
  • 12 sweet organic onion (coarse chop)
  • 34 cup cranberries (dried)
  • 12 cup sunflower seeds (raw)
  • 1 red organic bell pepper (diced)
  • 12 cup soymilk (Silk-plain)
  • 34 cup coleslaw dressing (see below)
  • 34 cup turkey bacon (cut into cubes)
  • For the coleslaw dressing

  • 14 cup lime juice
  • 14 cup soymilk
  • 34 cup mayonnaise
  • 14 cup agave nectar
  • 12 tablespoon mustard (I used stone ground)
  • salt and pepper
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directions

  • For the Dressing:

  • In a measuring cup, mix the lime juice and soy milk together and let it sit for about 10 minutes.
  • Transfer to a bigger container, and add the mayo, agave, mustard and salt and pepper.
  • Mix well.
  • For the Salad:

  • Cook your turkey bacon until just crispy. Put it into the fridge for later.
  • Toss the broccoli, onion, dried cranberries, sunflower seeds and red pepper in a large bowl.
  • Mix in the 1/2 cup soy milk (if using) with the salad dressing and add to the salad until salad is slightly moist.
  • Refrigerate for about 1 hour to let the flavours soak into the veggies.
  • Sprinkle the bacon on top before serving.
  • Bon Appetit!

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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