STREAMING NOW: Chuck's Week Off

Broccoli Salad With Coleslaw Dressing

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This morning, my DH harvested our broccoli. So I decided to make this salad. It is such a pretty dish. The dressing is amazingly delicious and is perfect for a light summer meal. I didn't add the 1/2 cup soy milk to the salad because I liked the dressing just as it is. I served this with a side of lightly steamed asparagus with crumbled goat cheese on top.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • For the salad
  • 3 heads organic broccoli (coarse chop)
  • 12 sweet organic onion (coarse chop)
  • 34 cup cranberries (dried)
  • 12 cup sunflower seeds (raw)
  • 1 red organic bell pepper (diced)
  • 12 cup soymilk (Silk-plain)
  • 34 cup coleslaw dressing (see below)
  • 34 cup turkey bacon (cut into cubes)
  • For the coleslaw dressing
  • 14 cup lime juice
  • 14 cup soymilk
  • 34 cup mayonnaise
  • 14 cup agave nectar
  • 12 tablespoon mustard (I used stone ground)
  • salt and pepper

Directions

  1. For the Dressing:
  2. In a measuring cup, mix the lime juice and soy milk together and let it sit for about 10 minutes.
  3. Transfer to a bigger container, and add the mayo, agave, mustard and salt and pepper.
  4. Mix well.
  5. For the Salad:
  6. Cook your turkey bacon until just crispy. Put it into the fridge for later.
  7. Toss the broccoli, onion, dried cranberries, sunflower seeds and red pepper in a large bowl.
  8. Mix in the 1/2 cup soy milk (if using) with the salad dressing and add to the salad until salad is slightly moist.
  9. Refrigerate for about 1 hour to let the flavours soak into the veggies.
  10. Sprinkle the bacon on top before serving.
  11. Bon Appetit!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: