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Paleo broccoli salad with cashew cream
This Paleo broccoli salad with cashew cream dressing is packed with fresh flavors and nutritious ingredients. The creamy cashew dressing adds a delicious richness to the salad. Enjoy!
- 4 cups broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped almonds or walnuts (optional, for added crunch)
- Ingredients for the cashew cream dressing:
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1 clove garlic, minced
- Salt and pepper to taste
In a large mixing bowl, combine the broccoli florets, shredded carrots, diced red onion, dried cranberries, and chopped almonds or walnuts (if using). Set aside.
Drain and rinse the soaked cashews. In a blender or food processor, combine the cashews, water, apple cider vinegar, lemon juice, honey or maple syrup (if using), minced garlic, salt, and pepper.
Blend the ingredients on high speed until smooth and creamy. If needed, add more water, a tablespoon at a time, to reach the desired consistency.
Pour the cashew cream dressing over the broccoli salad and toss until all the ingredients are well coated.
Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the broccoli to soften slightly.
Serve the Paleo broccoli salad chilled as a side dish or a light meal.
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