Vegan Carrot Broccoli and Bean Sprout Salad

    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.


    California, United States
    12 people made this

    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

    Preparation:10min  ›  Ready in:10min 

    1. Toss all of the vegetables together with the coriander.
    2. Place all of the dressing ingredients except the chilli and garlic in your blender 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!

    See it on my blog

    The Blender Girl

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    Loved it, wife loved it & 8 yr old kids said "best salad ever". Didn't use chilli.  -  26 Mar 2015