Carrot, Broccoli and Bean Shoot Salad

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Blender
    Blender
  • Processor
    Processor

This recipe is for all of my Aussie readers enjoying the warm sunny February weather. My thoughts and prayers are also with all of the Australians dealing with the horrific storms and flooding downunder. If you or anyone you know has been affected by these tragedies, all my love to you.

I was feeling rather homesick last week as I was swamped with emails from Aussies singing the praises of my potato salad. The gusto, rip-snorting enthusiasm, and good Aussie humor with which these comments came, was so heart-warming and infectious that it has inspired me to post another salad.

This zesty salad is a fantastic mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. You know, the ones where you are sitting out in the steaming hot air until the wee hours of the morning swapping stories in shorts and t-shirts with cocktails in hand. These are the evenings we are all looking forward to over here in the Northern hemisphere!

After making this salad with Kris last year, we spent most of last Summer chomping down on one version or another! I swear that woman would put Cilantro and lime in everything if she could. But hey, I really can't blame her. It is a winning combination every time. I believe her response was "Oh, this is a keeper!

|
alttext
Print
Carrot, Broccoli and Bean Shoot Salad

Carrot, Broccoli and Bean Shoot Salad

  • 3 cups shredded carrots
  • 2 cups broccoli slaw or finely julienned broccoli stalks
  • 2 cups mung bean shoots
  • 1 large cucumber peeled, seeded and julienned
  • 2 cups (2 bunches) fresh cilantro / coriander chopped finely
  • 1 bunch of green onions sliced finely

To make the dressing:

  • just over 1/2 cup freshly squeezed lime juice
  • 3 tablespoons cold pressed sesame oil
  • 2 tablespoons coconut nectar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons wheat free tamari
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 2 tablespoons fresh minced serrano chile depending on the heat
  • 3 - 4 teaspoon freshly minced garlic
  1. Toss all of the vegetables together with the cilantro.
  2. Place all of the dressing ingredients except the chile and garlic in your blender and pulse a few times until well combined.
  3. Then stir in the garlic and chile.
  4. Pour the dressing over the salad and season to taste.
  5. Garnish with sesame seeds or chopped raw nuts if desired.

Share

Google+ Pinterest

Comments

Load Comments
share

Google+ Pinterest

Subscribe

Menu
menu