Broccoli Salad with Almond and Chile Dressing

Broccoli Salad with Almond and Chile Dressing

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.

Ingredients

  • 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

Directions

  1. In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and 1/3 cup water until smooth.
  2. Transfer dressing to a large bowl, add broccoli and cilantro and toss well.
  3. Cover and marinate for up to 1 hour. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.

Nutrional Info

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.

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