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Asian Broccoli Salad

Cook Time 20 minutes


  • 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

For the dressing :

  • 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.