Name: Broccoli and Cauliflower Salad with Creamy Asian Dressing
Total time: 15 min
Yield: 4 servings
Ingredients: 3 cup broccoli florets; 3 cup cauliflower florets; 1/2 large red bell pepper, chopped; 1/3 cup raisins; 1/3 cup tahini; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp ginger, minced; 2 clove garlic, minced; 3 tbsp lime juice; 2 tbsp water

Estimate, per serving

Cal: 280
Protein: 10.5g
Carbs: 28g
Fat: 15g
Sodium: 520mg
Fiber: 5.5g

Ingredients

broccoli florets: 9 cup
cauliflower florets: 9 cup
red bell pepperchopped: 1 1/2 large
raisins: 0.99 cup3 cup
tahini: 0.99 cup
soy sauce: 9 tbsp
rice vinegar: 6 tbsp
maple syrup: 3 tbsp
gingerminced: 3 tbsp
garlicminced: 6 clove
lime juice: 9 tbsp
water: 6 tbsp

Method

01Whisk tahini, soy sauce, rice vinegar, maple syrup, ginger, garlic, and lime juice. Add water to reach pourable consistency.
02Pulse broccoli and cauliflower in a food processor until finely chopped, or chop by hand.
03Transfer to a bowl and add bell pepper and raisins.
04Dress to taste and serve.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free