Original Recipe and Picture from: www.cookieandkate.com

Try this mayo free broccoli slaw as a side for your Thanksgiving dinner or as a healthy lunch.

Ingredients

Slaw:

3/4 cup uncooked quinoa

1 1/2 cups water

1/2 cup slivered or sliced almonds

1 1/2 pound broccoli (or 16oz of shredded broccoli slaw)

1/3 cup chopped fresh basil

Dressing:

1/2 cup olive oil

2 tbsp. lemon juice

1 tbsp. honey

2 cloves garlic, minced/pressed

1/2 tsp sea salt

Ground pepper to taste

Red pepper flakes, optional.

Instructions:

1. Rinse quinoa. Combine quinoa and water. Cook and let cool.
2. In a small skillet over medium heat, toast the almonds, stir frequently, until fragrant and the edges start to turn golden.
3. For uncooked broccoli, shred broccoli by hand or with a mandolin.
4. Combine all dressing ingredients in a
   liquid measuring cup and whisk. The dressing should be pleasantly tangy and pack a punch. If it’s too acid add a little more honey to balance the flavours. If it needs more kick add a bit more mustard or lemon juice.
5. Add the broccoli slaw, cooked quinoa and basil to a large serving bowl. Pour dressing over the mixture and toss until well mixed. Let the slaw rest for 20 minutes.

 

VEGAN– Sub maple syrup for honey.

NUT FREE– sub sunflower seeds for the almonds