Vegan Carrot, Broccoli and Bean Shoot Salad16
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 vegan 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 one of my other favourite vegan salad recipes, that can be enjoyed by discerning pigs in the warm weather.
Those of you who have been following me for a while would be aware of my penchant for shredded salads. I am a fan for several reasons: you can use your food processor which makes them quick and easy, they look gorgeous and colourful, and they are easy to eat. But mostly because they appeal to the Socialist in me. Piggy comrades -- by chopping, grating or shredding your vegetables into strips, you can grab the perfect bite with every lift of the fork where every raw morsel gets an equal share of the dressing!
This zesty vegan carrot salad fits the piggy bill, with a well coated 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 vegan broccoli 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! You have to share this on your blog". My response, "Oh yeah….this is the MONEY". What I love about vegan salads is that they are so simple. If you are looking for allergy free recipes, this is one the whole family can enjoy. It is also a quick easy food processor recipe. You can dress this vegan salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy free, gluten free, egg free and nut free salad that keeps me in love with raw vegetables.
It is dressed to impress, and absolutely delicious. YUMMO
Vegan 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 Tbsp cold pressed sesame oil
- 2 Tbsp raw agave nectar
- 1 Tbsp apple cider vinegar
- 2 tsp wheat free tamari
- 1/4 tsp ground pepper
- 1/2 tsp Celtic sea salt or Himalayan salt
- 2 Tbsp fresh minced serrano chilli depending on the heat
- 3 - 4 tsp freshly minced garlic
- Toss all of the vegetables together with the cilantro.
- Place all of the dressing ingredients except the chilli and garlic in your blender (I use a Vitamix) and pulse a few times until well combined.
- Then stir in the garlic and chilli.
- Pour the dressing over the salad and season to taste.
- Garnish with sesame seeds or chopped raw nuts if desired. YUM!
Piggy Cooking Tips
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!