Asian Style Broccoli Salad

This is one of those dishes where you’ll never, in million years, believe that your kids will eat this and then they surprise you by doing so and asking for seconds. To me, sauces make the culinary world go round and this here is a great go-to sauce!

Raw Broccoli may seem like a stretch even for most adults, but if you can get these green powerhouses into your kids, you’re setting them up for a lifetime of healthy eating practices, a clear colon and internal protection!!

Broccoli, a cruciferous vegetable, is loaded with Sulforaphane. Sulforphane is one of the most potent nutrients in the plant kingdom and when ingested, it activates our bodies detoxification enzymes, which in turn empower our body to produce more healthy genes to not only defend but also repair our own DNA!!

By chopping up Broccoli and eating it raw, we’re breaking the cells which release the goodness. Ideally you’d let the broccoli sit for about 45 minutes before eating to let the nutrients ooze out but if you don’t have time, sprinkle a little mustard powder over and allow the cruciferous juices to flow!!!

I made this at my Kids Farmers Market class recently and out of 20+ kids, three hated it and the rest came back for seconds and thirds. Tell me which group you agree with!!!

Serves 4

Ingredients:

  • 4 cups Broccoli (chopped into small florets)

  • 1/2 Navel Orange (or 1 Tangarine / Cuties etc. peeled & chopped)

  • 1 cup Purple Cabbage (or green - finely chopped)

  • 2 cups Edamame (organic, shelled, frozen works great)

  • 4 stalks Green Onion (sliced, optional)

  • 1/2 cup Sunflower Seeds (raw)

  • 1/4 cup Sunflower Seed Butter (seeds only: no salt, no sugar, no oil)

  • 1 tbsp Rice Vinegar

  • 1 tbsp Coconut Aminos (or Tamari / Low SodiumSoy Sauce)

  • 1 tbsp Maple Syrup

  • 1 tbsp Sesame Oil

  • Garlic (clove, minced, optional)

  • 3 tbsps Water (add more if desired)

How to:

  1. In a large mixing bowl, combine the chopped broccoli florets, edamame beans, green onions, orange sections, cabbage, and sunflower seeds.

  2. To make the salad dressing, whisk together the sunflower butter, rice vinegar, tamari, maple syrup, sesame oil, garlic, and water. Add more water if needed to achieve your desired consistency. I prefer to make this in a larger quantity in the blender!

  3. Pour the dressing over the salad and toss to mix well. Serve immediately, or (ideally) let sit for an hour or so before eating. Enjoy!

Notes:

Not into Raw Broccoli? (Blanch) Throw into boiling water for 1 minute before submerging into a bowl of ice water. Though I will say, chopped small and with the sauce, it's hard to tell this is raw AND the nutritional value is much greater than when cooking. My kid gobbles this up, raw and all!

Leftovers? Keeps well in the fridge up to 3 days.

Skipping Sugar? Instead of using maple syrup, soak a pitted date in hot water for 10 minutes before adding it to the blender with the other dressing ingredients, or omit it altogether.

Don't have Sunflower Seeds or Sunflower Butter? Also great with Almond Butter and chopped raw Almonds or any other raw nut/seed combo

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