Broccoli Salad with Almond and Chile Dressing
By: Whole Foods Market®
Serves 6 to 8, dairy free, raw, vegan, vegetarian
A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts. Serve it over soba noodles if you like.
- 1/2 cup almond butter
- 1 1/2 tablespoons lemon juice
- 2 tablespoons chopped pitted dates, raisins or prunes
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon fine sea salt or 1 tablespoon reduced-sodium tamari
- 1/2 small serrano pepper (optional), finely chopped
- 2 heads broccoli, cut into florets and lightly steamed
- 1/3 cup chopped fresh cilantro, plus more for garnish
- 1 1/2 cups mung bean sprouts
- In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and 1/3 cup water until smooth.
- Transfer dressing to a large bowl, add broccoli and cilantro and toss well.
- Cover and marinate for up to 1 hour. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.
Per Serving: Serving size: 150 calories (90 from fat), 10g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 10g carbohydrate (3g dietary fiber, 5g sugar), 6g protein
Note: We’ve provided special diet and nutritional info.rmation for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating resources.