Best Broccoli Salad


The name fits. I tried this last night and Jay gave it a high score. I loved it too! It has a sweetness and tartness to it that gives you a burst of flavor with every bite.

One of the best things about it is the oil-less dressing. Green Garden Mayonnaise uses cashews, vinegars and other flavors which helps to cut calories. If you want to cut back on your oil consumption it is a good option and can be used on any salad or even poured as a sauce over cooked vegetables.

To make it more of a main meal add a can of your choice of beans, some brown rice, noodles (whole grain), quinoa, wheat berries or other filling vegetable or grain. This will help to fill you up with nutritious, whole foods and allow you to lose weight without feeling like you are starving yourself.

Best Broccoli Salad

Preparation Time: 15 minutes
Chilling Time: 2 hours
Makes 6 servings

1 head fresh broccoli
1/2 cup dried cranberries
1/4 cup red onion, chopped
1/2 cup walnuts, chopped
2 Tbs. sweetener (raw sugar or agave)

3 Tbs. rice vinegar
3/4 cup Green Garden Mayonnaise
Sea Salt to taste

Cut broccoli into bite-sized pieces.
In salad bowl, add broccoli, dried cranberries, red onion, and walnuts.
In separate bowl, mix sweetener, rice vinegar and mayonnaise.
Pour dressing mixture over broccoli mixture and toss to mix. Season with salt. Chill 2 hours if time permits.

Green Garden Mayonnaise – makes 1 cup
6 oz. plain coconut yogurt
1/4 cup raw cashews
2 Tbs. lemon juice
1 tsp. rice vinegar
2 Tbs. apple cider vinegar
1 tsp. agave
1/4 tsp. sea salt
1/2 tsp. Dijon mustard

Blend all ingredients in food processor or blender until smooth. If you desire a thinner consistency, you may want to blend in a little water.
Refrigerate until ready to use.

Tip: Nutritional yeast, which can be purchased in health food stores, adds a slightly nutty and cheesy flavor. If desired, add 1 teaspoon.

Recipe from The China Study Cookbook by Leanne Campbell, PhD

Please give this a try and share your experience with all of us.

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