Carrot, Broccoli and Bean Shoot Salad

Easy Healthy Meals Salad Recipes Vegetable Side Dishes
Method Comments

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 humour with which these comments came, was so snout-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! 

Vegan Carrot, Broccoli and Bean Shoot Salad

Carrot, Broccoli and Bean Shoot Salad

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  • 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 Tbsp cold pressed sesame oil
  • 2 Tbsp agave nectar
  • 1 Tbsp apple cider vinegar
  • 2 tsp wheat free tamari
  • 1/4 tsp ground pepper
  • 1/2 tsp Celtic sea salt
  • 2 Tbsp fresh minced serrano chilli depending on the heat
  • 3 - 4 tsp freshly minced garlic
  1. Toss all of the vegetables together with the cilantro.
  2. Place all of the dressing ingredients except the chilli and garlic in your blender (Vitamix) and pulse a few times until well combined.
  3. Then stir in the garlic and chilli.
  4. Pour the dressing over the salad and season to taste.
  5. Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Tip: don’t waste those broccoli stalks

Have you ever been asked the question “Do you eat the heads of the broccoli or the stalks”? My answer – both! Most people prefer the heads. But the stalks are really tasty and useful too. If a recipe calls for only the heads of the broccoli don’t throw away the precious stalks! They are loaded with nutrients and really tasty. My favourite way to use the stalks is to grate or julienne the stalks to make broccoli slaw. Toss with some olive oil, lemon juice, salt and garlic and you have a quick raw salad that is bursting with green power!

Just got the email Tess. I can’t wait to try this salad. I have tried so many of your recipes now and they are all so good. I am quickly being converted to a happy vegan blender pig. My family and I are so grateful for the delicious healthy recipes. Keep them coming. Thankyou so much. You inspire me.

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That looks delicious. I am going to give it a try for my BBQ this weekend. BTW - LOVE the article on Chow! That photo is HILARIOUS!

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Just found you from the article on Chow. What an AMAZING website! I am going to blend up some of these recipes PRONTO! Fantastic photos of you by the way!

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Thanks for this latest recipe Tess. We are making it with some veggie burgers for our dinner tonight. Just clicked on the story on Chow. Fantastic! FYI - My family and I LOVE your site.

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Mousey - we loved the feature in Chow. This salad of yours is one of my favourites. So proud of you darling xoxoxo

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A healthy and delicious looking salad! I love those flavors.

Cheers,

Rosa

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We made this salad last night with some veggie burgers and it was delicious. So glad I found you through Twitter! Awesome recipes!

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Loved this salad. Very crisp and fresh. Very excited to have found your lovely site.

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This definitely is the MONEY!!  You owe it to yourself to try it!

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Tasty, Tasty, Tasty. And so very good for you. Very Fresh, Well done Tess

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I made this salad for some friends with a whole steamed snapper last weekend and it was absolutely divine. A big hit with all. I think you have some new fans now.

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Looks/sounds fabulous.

Did you hand cut these veggies or did you our some type of slicer? (I’m very new at kitchenware).

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Hey Elena,
I cut some of the vegetables by hand and also used a mandoline. If you want to save even more time you could purchase already grated organic carrots and broccoli slaw from Trader Joe’s or Whole Foods. I hope this helps :)

Helps a lot. It gives me an idea of how to prioritize my next gadget.  I’m pretty much living off your recipes (and Kimberly Snyder’s from the Beauty Detox) right now anyway. Thanks for all the work you put in your blog and foods!

Hey Elena,
ThankYOU for your support.
I LOVE Kimberly Snyder and her work too :)
Please post comments on any of the recipes you have tried.
I would love to get your feedback.
Thanks again :) Oink Oink!

This salad was really tasty and super easy.

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