Loaded Creamy No Pasta Salad
1 Users Voted
Description
Follow Sarafae's steps to create a marinated, tender and softened raw broccoli dish with a creamy, tangy mustard sauce. Broccoli is loaded with valuable nutrients such as vitamin C, Vitamin K, zinc, selenium, and a compound called glucoraphanin which our bodies turn into sulforaphane. This compound acts as an antioxidant and is an especially powerful skin cell protector. Broccoli can be a bit of a challenge to eat raw as it is fibrous and for some hard to digest properly. Marinating and softening your broccoli first will enable you to enjoy it raw with all its incredible nutrition in tact!
Recipe by
Ingredients
Broccoli Prep: Step 1
3.5 c Broccoli Florets
1 Tbsp Lemon Juice
2 Tbsp Grape seed Oil //or// Safflower Oil
1/4 tsp Salt
1/4 Black Pepper
Salad Components: Step 2
All of the Broccoli from Step 1
2 c Green Peas
1 c shredded Zucchini
1 c shredded Parsnip (shred your parsnip with a small-toothed grater)
1/2 c thinly sliced Green Onion
Creamy Salad Dressing: Step 3
3/4 c AtV Sour Cream*
2 Tbsp Mustard (any creamy mustard will do - I just recommend keeping away from the grainy types)
2 Tbsp Pickle Relish (this is optional)
*AtV Sour Cream:
1 and 3/4 cups *dry Cashews soaked overnight (roughly 6 to 8 hours)
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt
1 and 1/4 cup Water Total
Methods/steps
Broccoli Prep:
1) Toss all of the above together until the Broccoli has been evenly coated
2) Transfer the Broccoli to a ziplock baggy, removing as much of the air from that bag as you can
3) Let the Broccoli marinate in the fridge for 2 hours or longer (overnight is even better)
4) Spread the marinated Broccoli florets evenly out on to a dehydrator sheet or parchment lined baking sheet Proceed to warm the Broccoli for 1 hour at 118 degrees. When the Broccoli is finished warming set it aside in a bowl and get ready to make your salad!
5) Evenly toss your salad components together, set aside and move on to the next step
Creamy Salad Dressing: Step 3
1) In a medium sized mixing bowl combine your ingredients and mix well.
*AtV Sour Cream:
1) Drain the Cashews from the soaking water
2) In a food processor blend cashews with apple cider vinegar and salt until you have a thick oily paste. This will take about 2 minutes.
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Slowly add in your water in 1/4 cup increments. Start with just 1/4 a cup and puree for 1 minute, and then continue on pureeing for 30 seconds in between 1/4 cup increments.
After your Sour Cream has chilled it will have thickened into the perfect consistency.