Broccoli Salad with a Creamy Whipped Sauce (dairy free!)

It’s that time of year of fresh delicious side dishes! Enjoy this vibrant smooth and spicy sauce on this crunchy salad with whatever you’re bringing to a backyard BBQ! This creamy whipped sauce doesn’t have any cheese or dairy, so don’t fret if you happen to be tummy sensitive, this salad is for you! Another bonus – no mayo – so you don’t need to worry so much about the sun making this into a food poisoning disaster. Phew!

creamy broccoli salad, bbq side dish

Broccoli Salad with Creamy Whipped Sauce

Ingredients:

5 cups of small sliced broccoli florets (approximately 4 stalks)
½ cup chopped red cabbage
1 carrot, peeled and grated

Sauce

1 garlic clove, smashed and chopped
1 tsp grated ginger
1/4 cup sunflower seed butter
¼ cup apple cider vinegar
1 teaspoon maple syrup
1/4 cup extra-virgin olive oil
2 – 3 tablespoons water
pinch cayenne (1/8 tsp or more for more spice)

Toppings

2 tbsp currants
2 tbsp sliced almonds
1 shallot, sliced and cooked until crunchy
2 tsp butter (use olive oil if dairy sensitive)

Directions

  1. Chop broccoli into some florets and bring a medium pot to boil with about 1 inch of water. Once boiling, add broccoli and steam covered for 2 minutes. Remove from heat, drain water immediately and add broccoli to the bowl you will be serving the salad in to remove it from any heat.
  2. Slice and chop the red cabbage and peel and shred carrot. Set aside.
  3. Heat 2 tsp butter in a small skillet. Finely dice shallot and cook until browned and slightly crunchy, even burning it slightly.
  4. In a food processor, add all the ingredients of the sauce except the water. Blend well for 30 seconds until it looks whipped. Gradually add 2-3 tbsp of water to make it light and fluffy – it will not be the consistency of a salad dressing, it will be more like whipped cream.
  5. In the large bowl where the broccoli is, add the cabbage and carrot and toss with dressing – add the dressing gradually, just enough to coat the vegetables lightly. Then top with almonds, currants and shallots.

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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