Whole30 Broccoli Salad
This Whole30 Broccoli Salad is a healthier version of everyone’s favorite broccoli salad. A perfect combination of crunch and tangy creaminess. Made with dried cranberries, raisins, almonds, pumpkin seeds, red onions and a delicious homemade dressing, and it’s ready in less than 15 minutes! Perfect for meal prep. Gluten free, grain free, dairy free, sugar free and vegan.
Course: Salad, Side Dish
Cuisine: American
Keyword: broccoli, paleo, vegan, Whole30
Servings: 4
- SALAD
- 2 heads of broccoli florets cut into small chunks
- 2 cups of cabbage I used a chopped salad kit that has cabbage but you could use red cabbage
- 1/2 cup roasted sliced almonds
- 1/2 cup pumpkin seeds unsalted
- 1/2 cup red onions chopped
- 1/2 cup raisins
- 1/2 cup cranberries
- salt and pepper to taste
- DRESSING
- 1/3 cup orange juice sugar-free (freshly squeezed is ideal)
- 1/4 cup almond butter no salt and no sugar
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon vinegar red or white wine or rice vinegar is fine
- 2 Tablespoons coconut aminos
- 1 shallot finely chopped
- 1/2 teaspoon salt
DRESSING
Add all the dressing ingredients into the
Add ingredients to a high-speed blender or food processor (or mini-prep food processor) and blend for 20-30 seconds, or until smooth. If dressing is too thick, you can thin it out with a little more orange juice or a few drops of olive oil. Check the flavor and adjust with more vinegar, if needed. Set aside.
Alternatively, you can whisk together ingredients in a bowl or shake until incorporated in a mason jar.
SALAD
In a pot of boiling water, blanch the broccoli florets for about one minute. You want them to turn bright green, so should not take longer than a minute. The broccoli will still be crisp and crunchy without the raw edge.
In a medium bowl, place the broccoli, cabbage, almonds, sunflower seeds, red onions, raisins and cranberries.
Drizzle on dressing. Add amount you want to coat all the broccoli salad. Toss to combine. Check flavoring and add salt and pepper, to taste.
Serve at room temperature. Or you could store in the refrigerator until ready and serve cold.
If you add the dressing to the salad, it will store in the refrigerator for 1-2 days. If you don’t add dressing, the salad should stay fresh for a few days in an airtight storage container.