I’ve been SO excited about the first hints of spring that have been popping up in the last couple of weeks. I knew that winter had been tough this year, but I had no idea how much I missed warmer weather until recently.
In the last two weeks I have been in full on spring MODE. I have been cleaning, redecorating, buying ALL of the house plants and most importantly getting an early start on the garden, because this year I am determined to have a successful crop.
A little background for you— we have lived in our little house now for two summers. The last two summers I have “tried” to grow a vegetable garden and have been unsuccessful. I say, “tried” because in all honesty I didn’t put in as much effort as I should have and just kind of expected things to grow and they didn’t (shocker). This year though, I am way ahead of the game. I have been doing my research and planning and I am feeling confident!
So with warmer weather on my mind and an anticipation of a bountiful crop, I bring you this bright, summery, Asian inspired broccoli salad. Fresh broccoli, shredded carrots and red cabbage come together with a creamy almond butter ginger dressing for some seriously crunchy flavor.
This is going to be a perfect way to use up the broccoli from my garden this summer (because it WILL be successful and we WILL have tons of broccoli). But seriously, whether you have garden overflowing with broccoli or not, this salad is going to be the perfect salad for all of your summer cookouts.
- 4 cups finely chopped broccoli
- 1 1/2 cups shredded carrots
- 3 cups shredded red cabbage
- 1/2 cup golden raisins
- 1/4 cup chopped cilantro optional
- 1/2 cup all natural almond butter
- 1/2 cup lime juice
- 1 1/2 tsp fresh grated ginger or very finely minced
- 2 cloves garlic pressed or very finely minced
- 4 tbs rice vinegar
- 2 tbs tamari or gluten free soy sauce
- 2 tbs water
Finely chop the broccoli into bite sized pieces and place into a large bowl. Shred the carrots using a food processor or a grater and place into the large bowl with the broccoli. Thinly slice the cabbage like you would for a slaw and place into the large bowl. Set aside.
In a medium bowl combine almond butter, lime juice, grated ginger, pressed garlic, rice vinegar, Tamari and water. If it seems a little thick till add water one tbs at a time until consistency is to you liking. Consistency can vary depending on how well the almond butter was stirred and if it was cold or not.
Add dressing to your liking to the slaw mixture. Stir well to combine. Serve immediately and enjoy!!
If you make the dressing ahead of time and put it in the fridge it will thicken. Add a bit more water to soften before adding to the slaw. Or make sure to take it out of the fridge about an hour before using to let it come back to room temp and soften.