Lose the mayo, bacon and refined sugar in traditional broccoli salad, and mix it up with this delicious, cleaned-up version instead! This fresh combination put’s a unique twist on the salad favorite with its’ combination of broccoli florets, red onion, julienned carrot strips, sweet fuji apple chunks, sliced raw almonds, purple cabbage and chopped dates.
While the combination of fruits and veggies in this salad are delicious, the real star of this salad is my sweet tahini dressing. It is absolutely incredible! I can almost guarantee that you won’t miss the mayo from the traditional recipe, as the tahini compliments the salad perfectly, while also eliminating the refined sugar and cholesterol you would otherwise get.
If you’re a fan of broccoli salad, you have to try this! Beyond being overall healthier, it just tastes better too. Seriously, there is no sweeter way to eat your broccoli, so whip up a batch and dig in!
- 3 cups chopped broccoli florets; rinsed and cut into small chunks, removing majority of stems.
- ¾ cup purple cabbage; thinly sliced and chopped
- ½ cup julienned carrots; cut into matchsticks
- ¼ cup red onion; finely chopped
- ¼ cup sliced raw almonds
- ⅓ cup coarsely chopped medjool dates; pitted
- 1 fuji apple; cut into chunks, drizzled with lemon juice to prevent browning
- ***Sweet Tahini Dressing:***
- ½ cup organic tahini
- ¼ cup 100% pure maple syrup
- ¼ cup raw apple cider vinegar
- Juice of 1 lemon
- ½ tsp. granulated garlic
- Salt and pepper to taste if needed
- In a large bowl, mix chopped broccoli, cabbage, carrots, onion and medjool dates. Stir to combine.
- Cut your apple into chunks and drizzle with lemon juice.
- Add in apples and sliced almonds. Stir to mix.
- In a small dish, whisk together tahini, apple cider vinegar, lemon juice and granulated garlic until you reach a smooth and creamy, pourable consistency.
- Pour prepared dressing over salad, using only a small amount at a time, being careful not to over saturate. You may have dressing left over, but this dressing will save well in a sealed container in the fridge, and tastes great on other salads.
- Stir to thoroughly mix dressing and serve.
- Season with salt and pepper to taste if needed.
- Store leftovers in the fridge for 1-2 days.