Broccoli & Cabbage Slaw
As part of a healthy diet, cruciferous vegetables are anti-inflammatory and give you a good boost to your immune system. You can substitute Brussels sprouts for the broccoli, or add bok choy, radishes, cauliflower, or any of your favorite vegetables. Before adding the asparagus to this dish (try to get the fat stalks), I trimmed and peeled the lower part of the stalk.
Ingredients
- 1/2 - 3/4 cup raw walnuts or pecans (optional), chopped
- 1 small head broccoli, cut in bite size pieces
- 1/4 head of red cabbage, shredded
- 3 carrots, peeled and shredded
- 1 bunch asparagus, sliced thin
- 1 apple, diced
- 3/4 cup corn, fresh or frozen
- 1/2 red onion
MAPLE MUSTARD VINAIGRETTE DRESSING (Courtesy of Monkey and Me Kitchen Adventures)
- 1/2 cup apple cider vinegar
- 2 tsp water
- 2 tsp tahini
- 2 tsp maple syrup
- 2 tsp ground mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried minced onions
- 1/4-1/2 tsp sea salt (or pink himalayan)
- 1/4 tsp black pepper
Instructions
In a small bowl, whisk together all of the ingredients for the dressing and set aside. Assemble your salad ingredients in a large bowl. For optional tastiness, you can dry roast the nuts over medium heat in a small pan, stirring frequently so they don't burn. Let them cool before chopping. Toss in with the veggies and drizzle as much of the dressing as you like.
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