Cheerful Vegan Broccoli Slaw
I feel like I want to be corny and say how making this vegan broccoli slaw salad is like my joyful celebration of food, but I’ll try to tone down my bubbliness so that I don’t scare you off (AHH, glee, it burns!!). Broccoli slaw was something that was always at our family celebrations. It’s fresh, colorful, and always delicious. When it came time to create my own recipe, I wanted a change. Most of the slaws I’ve tried either rely on heavy bottled dressings that cover up any recognizable flavors of the actual ingredients, or have too much added sugar to add a sweetness to the typical vinegary flavor of a homemade vinagrette dressing. Now, I’m not saying those aren’t delicious, because they are, but I really wanted to make the flavors from the produce the star of the show. By making sure some kind of fruit makes it’s way into every bite, the natural sweetness speaks for itself.
- 8 oz. organic dry broccoli slaw
- 2 tablespoons canola oil
- 1 tablespoon white or apple cider vinegar
- 1 tablespoon agave nectar
- 1/3 cup dried cranberry
- 6 dried dates, pitted and chopped into small pieces
- 1 small apple, chopped into small cubes
- 1 navel orange, chopped into small pieces
- 1/4 cup snap peas
- 1/4 cup pumpkin seeds
In a large bowl, mix together plum (or apple) vinegar and oil. Add in all ingredients and toss until evenly coated. Cover and refrigerate for at least one hour. Enjoy!