Paleo Vegan Fresh Broccoli Slaw

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

For the slaw

1 large head broccoli (about 1 ½ lb), florets and tender stems
marketside BROCCOLI FLORETS Campos Borquez Broccoli
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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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