Recipes
Broccolini Slaw
This nutrient-packed dish blends fresh greens and vibrant vegetables with a tangy, herb-infused dressing. Lightly steamed broccolini brings a delicate, earthy flavor, while grated carrots and beets add natural sweetness and color. A bright apple cider vinegar dressing, infused with Dijon and dill, ties everything together with a balanced finish. Topped with toasted sunflower seeds for extra texture, this slaw is perfect as a light side dish or a hearty salad base.
Chef’s Tip
Ingredients
Salad:
- 1 cup broccolini florets
- ½ cup carrot, peeled and grated
- ½ cup beet, peeled and grated
- 1 cup arugula, finely chopped
- 1 tablespoon toasted sunflower seeds
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon Bragg’s liquid aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh dill, finely chopped
Directions
- Prep the Vegetables: Steam the broccolini, allow to cool, then finely chop the florets. Peel and grate the carrot and beet, then finely chop the arugula.
- Make the Dressing: In a small bowl, whisk together olive oil, Bragg’s, apple cider vinegar, Dijon mustard, and dill.
- Assemble the Slaw: In a large bowl, toss together the broccolini, carrot, beet, arugula, and sunflower seeds.
- Dress & Adjust: Drizzle with the dressing and toss to coat evenly. Taste and adjust seasoning with more herbs, sea salt, or black pepper as needed.
- Serve & Enjoy: Let sit for a few minutes to absorb flavors or serve immediately.
Chef’s Tip
Steam the broccolini stalks if you don’t use them and keep them to add to other meals!
