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Broccoli + Red Cabbage Salad with Tangy PB Dressing

Ingredients

  • 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

Instructions

  • 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. Enjoy!