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!

Ingredients

  • 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

Instructions

1
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.
2
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.
3
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.
4
Pour the cashew cream dressing over the broccoli salad and toss until all the ingredients are well coated.
5
Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the broccoli to soften slightly.
6
Serve the Paleo broccoli salad chilled as a side dish or a light meal.

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