Eosinophilic Esophagitis Friendly Vegan Fresh Broccoli Slaw
Total time25 min
Prep time15 min
Cook time0 min
4.8(17)
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Learn more →Ingredients
6 servings
For the slaw
- 1 large head broccoli (about 1 ½ lb), florets and tender stems
- 2 medium carrots, peeled and shredded
- 1 ½ cups red cabbage, thinly sliced
- 3 green onions (green tops only), thinly sliced
- ⅓ cup dried cranberries
- ⅓ cup roasted sunflower seeds
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp water, to thin
Instructions
- 1
Finely chop the broccoli florets and tender stems into small, rice-like pieces using a box grater, food processor, or a sharp knife — pieces should be roughly 1/4 inch, small enough to eat in one bite.
- 2
Combine the chopped broccoli, shredded carrots, red cabbage, green onion tops, dried cranberries, and sunflower seeds in a large mixing bowl and toss to distribute evenly.
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