Zeal’s Bomber Broccoli Slaw

Ever since our last Zeal Dinner I’ve been craving this delicious, vegan, broccoli slaw. It’s the perfect salad for the Fall because it’s grounding, hearty and dense, which I appreciate this time of year. It’s so good that I’ve been eating it almost daily for the last week.

Zeal's Bomber Broccoli Slaw Conscious Cleanse Zeal’s Bomber Broccoli Slaw is a great salad that you can make ahead of time because it keeps really well all week.

As we embark on another supported Conscious Cleanse I’m reminded of the importance of having a plan and a handful of cleanse staples at the ready when hunger strikes. Zeal’s Bomber Broccoli Slaw is definitely one that I’m adding to my staples list.

For other cleanse staples ideas, be sure to check out 5 Staples for a Successful Cleanse here.

Happy cleansing everyone! Be sure to leave us a comment below and let me know if you’ll be bookmarking this yummy slaw for your Thanksgiving dinner. I know I am!

With love and Fall salads,

Jules_Sig_pink

Zeal’s Bomber Broccoli Slaw

Yield: 4-6 servings

Ingredients for Slaw:

  • 2 heads broccoli, stems shredded, tops chopped into small pieces
  • ½ head red cabbage, shredded
  • 2 carrots, peeled and shredded
  • 6 radishes, sliced
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup sliced almonds, for garnish

Ingredients for Tahini Dressing:

  • 1 cup water
  • 1 cup tahini
  • ¾ cups freshly squeezed lemon juice
  • 2 cloves garlic, peeled and chopped
  • ½ bunch parsley, chopped
  • Sea salt and freshly ground black pepper, to taste

Instructions:
To make the salad combine broccoli, cabbage, carrots and radishes in a large mixing bowl. Set aside.

To make the dressing, combine water, tahini, lemon juice, garlic, parsley, sea salt and pepper in a mini-food processor or high-speed blender until well incorporated.

Pour half of the dressing onto the slaw and mix with a spoon until well combined. Add more dressing until creamy and the consistency is to your liking. Season with sea salt and pepper to taste. Cover and refrigerate for 3-4 hours to allow flavors to develop. Before serving, garnish with sliced almonds.

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