Asian Broccoli Salad
Ok, I admit it. I’m obsessed with vegan food.
That’s because as of 2022, I’m going to go all-in on this veganism stuff.
Although I’m not going to be the super perfect idolising version of one.
I still love my eggs and honey. Both of these foods have attractive nutritional benefits. They also serve me well in coping with my constant digestive challenges and food allergies.
Our dietary choices should reflect our lifestyle, values and what we believe in. That’s why I choose to do what’s right for me, choosing not to listen to everyone else.
What is your top nutritional goal for next year?
Maybe it’s going to be cutting sugar, eating more plants, or eliminating highly refined carbs. Whatever it is, be proud you are making a positive choice for YOUR health — and not just conform to anyone else’s ideal diet.
Enjoy your time in the kitchen!
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Asian Broccoli Salad
Gluten Free — Dairy Free — Meal Prep Friendly — Vegan — Contains Nuts
Serves: 4
Prep: 20 mins
Cook: 25 mins
What you need
For the dressing:
½ cup (75g) cashews, soaked
2 tsp. sesame oil
2 tsp. soy sauce
2 tsp. maple syrup
¼ cup (60ml) water
1 tbsp. lemon juice
2 tbsp. olive oil
For the salad:
1 head broccoli, separated to florets
2 tbsp. olive oil
1 clementine, peeled, segments divided, halved
½ cup (70g) raisins
½ small red onion, diced
⅓ cup (35g) slivered almonds
1 tbsp. sesame seeds
