kicking off this week with some extra veggies. that’s how you do a Monday! what’s your favorite veggie? I wanna know! mine is broccoli 🥦 no second guessing that! i love broccoli any & every way possible, but lately my favorite way to have it is in my new ✨CRANBERRY CASHEW BROCCOLI SLAW✨ this is prefect as a side dish or an add on in a sandwich or wrap! the cranberries add just the right amount of sweetness, while the cashews and broccoli keep that perfect salty crunch! 👌🏼 you could even throw some of this on top of a salad, serve on the side of burger, stuff a chicken breast with it, or scoop some with a cracker. no way is a bad way to munch on this!
made from only a handful of ingredients👏🏻(& all things you probably already have in the cupboard - yay) this can be made on the spot and is mindless! it’s a great way to add some extra veggies to your plate without even knowing you’re really eating them! i’m all about throwing extra veggies into my diet whenever & wherever i can! 💯 they have so many added health benefits and when eaten the right way are truly delish! this broccoli slaw is gluten free, dairy free, paleo, vegan, and ready for you to try! HAPPY MONDAY 🙃
WHAT YOU NEED:
▫️2 small heads of broccoli
▫️1/3 cup avocado oil mayo
▫️2 tbsp italian salad dressing
▫️1/3 cup caissons
▫️1/3 cup raw cashews
▫️1 tsp garlic powder
▫️1/2 tsp salt & pepper
.
HOW TO:
Chop off the heads of broccoli stems and place into a food processor and pulse until finely chopped. If you do not have a food processor, you can chop the broccoli with a knife into very small, fine pieces.
Transfer chopped broccoli into a large bowl and add mayo, salad dressing, caissons, cashews, garlic powder, salt, pepper and mix well.
Let sit in the fridge for at least 2 hours before serving. ENJOY!
Comments