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Broccoli + Red Cabbage Salad with Tangy PB Dressing
If you are trying to eat healthier, cruciferous vegetables like broccoli should be at the very top of your list! Fresh broccoli is best during peak season: October – April.Just one cup of cooked broccoli offers as much vitamin C as an orange and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc.Broccoli provides fiber and is low in calories while being very satisfying (when prepared well) and dense in nutrients.Makes about 6 servings
- 2 large heads of broccoli, cut into small florets
- 1/2 small red cabbage, very thinly shredded
- 1 yellow bell pepper, diced
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
Peanut Butter Dressing:
- 1/4 cup creamy peanut butter, or almond butter
- 2 Tbsps rice vinegar
- juice of 1 fresh lime
- juice of 1 medium fresh orange
- 2 Tbsp coconut aminos, or Bragg’s liquid aminos
- 1 clove minced fresh garlic
Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.
Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.
In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine.