4 cups broccoli (small florets)
1/2 cup organic walnuts (chopped and lightly toasted)
1 cup carrots (shredded)
1/4 cup green onion (chop small)
1 clove garlic
1 teaspoon sambal oelek
1 teaspoon sesame oil
2 teaspoons raw honey
2 tablespoons raw tahini
1 tablespoon tamari light
1 tablespoon raw apple cider vinegar
1/2 teaspoon fresh ginger (grated)
2 tablespoons grape seed oil (hexane free)
Lightly steam your broccoli florets for 2-3 minutes; you still want them to be crispy and fresh.
Cool the steamed broccoli under cold water and strain, add them to a large bowl; but be sure to dry them off with a paper towel, so the dressing will marry the broccoli well.
Toast your walnuts in the oven at 325 degrees Fahrenheit for about 10-15 minutes.
Remove the walnuts from the oven, and chop them up into small pieces and add them to the bowl with the broccoli.
Grate your carrots and chop your green onion, add them to the bowl.
You’re going to add all of your ingredients for your dressing into a blender and blend until smooth. That’s it, pretty simple.
Combine as much dressing as you would like and toss everything together.
Cook Outside the Box:
If you do not have carrots, use thinly sliced red pepper.
Use pine nuts instead of walnuts, delish.
Serve this broccoli salad on top of some quinoa and you have a full protein meal.
Boil some rice noodles or brown rice, cool them down, toss some broccoli salad with the noodles or rice and wrap all that goodness up in a wrap.