Asian Broccoli Salad (Vegan, Paleo, Whole30

• Vegan
• Gluten free

• Produce

  • 1 large head Broccoli
  • 1 clove Garlic
  • 1 1 inch piece Ginger, fresh
  • 1/4 cup Green onion
  • 1 cup Matchstick carrots
  • 1/2 cup Radishes
  • 1/2 Red bell pepper

• Condiments

  • 2 tbsp Coconut aminos or tamari soy sauce

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tbsp Rice vinegar

• Nuts & Seeds

  • 1/2 cup Almonds

Found on wholesomelicious.com

Description

Ingredients

• For the Salad:
• 1 large head of broccoli
• 1 cup matchstick carrots, or chopped carrots
• ½ red bell pepper, chopped
• ½ cup radishes, chopped
• ¼ cup green onion, chopped
• ½ cup slivered almonds
• For the Dressing:
• 3 tbsp olive oil
• 2 tbsp coconut aminos or Tamari Soy Sauce
• 1 tbsp rice vinegar
• 1 inch piece fresh ginger, grated or chopped
• 1 clove garlic

Directions

• In a large pot, bring several cups of water to a boil.
• Meanwhile, chop your broccoli into medium sized chunks. Look at above picture for more. Once water is boiling, add broccoli for only 30 seconds to 1 minute. Drain immediately, and soak in ice water for a few minutes to prevent further cooking.
• Meanwhile, make your dressing. In a food processor or high powered blender, combine all ingredients and blend until smooth.
• Drain broccoli completely. Toss with remaining chopped vegetables and dressing. Serve with slivered almonds on top.