Depending on the ingredients, coleslaw can either be a refreshing, healthy summer side or a mayo-heavy nutritional mess, but this vegan version from New York City juice bar Organic Avenue is made with the good stuff—and more. No wonder the vegan lifestyle and juice brand is trending again.
“The broccoli stems shredded into our slaw are known to contain even higher levels of calcium and antioxidant vitamin C than the more commonly eaten florets,” explains Organic Avenue’s Ryan Neller. “Plus, protein-rich walnuts keep you satiated and provide essential omega-3 fatty acids for heart and brain health, and dried cranberries not only add a touch of sweetness to the dish, but also vitamin E for healthy skin, hair and nails.”
You can whip it up this weekend as a summer barbecue side dish, or throw it in a wrap or onto a grain bowl for an easy, delicious lunch. Get the recipe below.
Organic Avenue’s Broccoli Slaw
Makes 1 pound
1/2 lb shredded broccoli stems (remove florets and take broccoli stem to a cheese grater to shred)
1/2 cup shredded carrots
3 Tbsp chopped walnuts
1 1/2 Tbsp dried cranberries
1 1/2 Tbsp chopped scallions
1 1/2 tsp sunflower seeds
3 1/2 Tbsp cashew mayo
3 1/2 Tbsp lemon ginger salad dressing
1/2 Tbsp lemon juice
Pinch of salt
1. Toss shredded broccoli with carrots, walnuts, dried cranberries, scallions, and sunflower seeds until well combined.
2. In a separate bowl, mix the cashew mayo, lemon ginger salad dressing, lemon juice, and salt well.
3. Pour the dressing onto the veggie mixture and incorporate into the salad right before serving.
Want more lunch options? Here’s what 14 wellness influencers put in their salads. And if it’s more grilling ideas you’re after, we’ve got you covered.
Originally posted September 4, 2015, updated June 29, 2016.
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