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.