Vegan Carrot Broccoli and Bean Sprout Salad
(1)
10 minutes
This well coated mix of carrots, broccoli, cucumber and bean sprouts creates a crunchy tangy taste sensation What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy.
12 people made this
Ingredients
Serves: 8
- 3 cups grated carrots
- 2 cups broccoli coleslaw or finely julienned broccoli stalks
- 2 cups mung bean sprots
- 1 large cucumber peeled, seeded and julienned
- 2 cups (2 bunches) fresh coriander chopped finely
- 1 bunch of spring onions sliced finely
- To make the dressing
- just over 1/2 cup 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 sea salt
- 2 Tbsp fresh minced green chilli depending on the heat
- 3 - 4 tsp freshly minced garlic
Directions
Preparation:10min ›
Ready in:10min
- Toss all of the vegetables together with the coriander.
- Place all of the dressing ingredients except the chilli and garlic in your blender 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!
See it on my blog
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Loved it, wife loved it & 8 yr old kids said "best salad ever". Didn't use chilli. - 26 Mar 2015