Vegan broccoli slaw recipe with tangy mustard dressing

By Lisa Brant | 20th June 2017
Vegan broccoli slaw with tangy mustard dressing recipe- health and wellbeing retreats Spain

The temperatures are rising here in Spain on the Costa Blanca and as we continue with our summer 2017 menu we are offering more raw food options. I´m always on the look out to make something interesting and tasty with broccoli and I hope you will agree that this vegan plant-based recipe really hits the spot! We hope this helps on your journey to manifest a healthy you!

The recipe combines broccoli, cauliflower, sweet red pepper, with mustard, a little bit of tamari (for some saltiness) and rice syrup (for sweetness). You could swap out the rice syrup and replace with another liquid sweetener. Alternatively, if you plan to eat all of the slaw in one sitting, add a tablespoon of pineapple juice instead. (Take a 2cm chunk of pineapple and put it into your juicer. Mix it into the dressing, instead of the rice syrup. This adds natural sweetness to the dressing and will be good for 4-6 hours, however your slaw will not store as well, as the pineapple juice will start to oxidise, which changes the taste).

We make our own mustard here at La Crisalida, using mustard seeds, vinegar and herbs and spices. To save time, you can also use one bought from your local store. Wholegrain mustard is ideal for this recipe, so that you can actually see the mustard seeds in the dressing. However, you can also use a smooth mustard, like Dijon if that is all that you have, or even English if you want to give the dressing a real kick of heat.

Health benefits of broccoli

Broccoli is an amazing vegetable to include regularly in your diet. In fact, it´s one of our favourite five items to include in our diet, particularly if you are on a detox or even just looking to bring maximum nutrition to your dinner plate. Read more about the health benefits of broccoli here.

What to serve your broccoli slaw with?

Serve with our veggie burgers for your summer BBQ and Moroccan sweet potato salad for a complete and tasty nutritious meal.

Vegan broccoli slaw recipe with mustard dressing

This recipe serves 6.
Calories: 975 total, 162 per serving

Ingredients
For the dressing
2 tsp tamari sauce
1.5 tbsp oil (flax, hemp or olive oil)
1.5 tbsp apple cider vinegar
1 tbsp rice syrup or other liquid sweetener
1 tbsp wholegrain mustard
1/2 tsp curry powder
2 tbsp water

The veggies
3 heaped cups broccoli florets
3 heaped cups cauliflower florets
1 small or 1/2 large red bell pepper, chopped
1/3 cup hempseeds or flax seeds (ground) – to reduce calories, leave these out
Optional: 1/3 cup raisins

Method

Make the dressing first, by whisking together all of the ingredients and leave in a fridge to infuse.

Place the broccoli and cauliflower in a food processor and process for a few seconds until the veggies start to break down. You can decide to leave them quite chunky or keep going until the pieces look like small grains of rice.

Transfer the broccoli and cauliflower to a bowl and add chopped bell pepper, hemp seeds, and raisins.

Pour the dressing over the veggies and stir well to combine. If you have time, put the bowl back in the fridge and leave your salad to chill so that the flavours develop. You can serve fridge cold, or take out of the fridge 30 minutes before serving and serve at room temperature.

More summer vegan plant-based recipes

Our Summer food e-cookbook, available here on our website, contains lots more recipes, perfect for your summer eating. It´s downloadable meaning you can take it anywhere! We also have lots more plant-based vegan recipes on our blog.

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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