Smoky Broccoli Pecan Crunch Salad

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Raw Shaved Cabbage Apple Pecan Crunch Salad – Healthy, Plant-Based, Oil-Free, Gluten-Free, Raw Vegan Slaw Recipe

Easy |  Servings: 6  |  Ready In: 10 minutes |  Yield: 8 – 9 cups

Smoky-sweet and full of crunchy texture, this beautiful raw salad is a must-have for summer picnics and barbeques. An irresistible oil-free dressing comes together with spicy brown mustard, apples, and pecans. This healthy vegan recipe will soon become a crowd favorite!  Serve this with 2-Ingredient Miso Roasted Corn on the Cob, Chipotle Baked Beans, and Whole Wheat Orzo Ratatouille Vegetable Pasta Salad.

Ingredients

For the Smoky Sweet Pecan Dressing:

  • 1 apple, cored and cut into chunks
  • ½ cup chopped pecans
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon sweet smoked paprika
  • ¼ teaspoon salt, to taste
  • ¾ – 1 cup water, as needed

For the Broccoli Crunch Salad:

How it’s Done:

To make the Smoky Sweet Pecan Dressing: Combine all ingredients except the water in a blender. Add just ¾ cup of water. Puree. Add more water, as needed to reach a smooth, pourable consistency. Taste to adjust seasoning.

To make the Smoky Broccoli Pecan Crunch Salad: In a medium bowl, combine all of the ingredients for the Broccoli Crunch Salad. A Japanese-style mandolin makes it quick and easy to shave the broccoli, cabbage, and apple. Add the dressing. Use your hands to mix well, thoroughly coating all of the salad with the dressing.

Let sit 5 minutes and serve.

Yield: 7 cups salad; 2 ¼ – 2 ½ cups dressing.

Serve this with 2-Ingredient Miso Roasted Corn on the Cob, Chipotle Baked Beans, and Whole Wheat Orzo Ratatouille Vegetable Pasta Salad.

Raw Shaved Cabbage Apple Pecan Crunch Salad – Healthy, Plant-Based, Oil-Free, Gluten-Free, Raw Vegan Slaw Recipe

Chef Katie’s Tips:

Toasted Pecan Flavor: For more rich, nutty flavor, toast the pecans first. Place on a baking sheet and roast at 350F for 7-8 minutes, until aromatic and darkened slightly. You can do a big batch of these at once. Store extras in the freezer to prevent the nuts from going rancid. Thaw the frozen toasted pecans on the counter 10 minutes before using in recipes.

Other Veggies and Fruits: Use this recipe as a template for other shaved vegetables and fresh fruit. Substitute shaved cauliflower, Brussels sprouts, or shredded carrots for the broccoli and cabbage. Use fresh, crisp pears in place of the apples.


Nutrition Facts

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 253
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 233 mg 10 %
Potassium 897 mg 26 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 10 g 39 %
Sugars 15 g
Protein 8 g 16 %
Vitamin A 33 %
Vitamin C 333 %
Calcium 16 %
Iron 14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • CHIQUILIN Smoked Paprika, 75 GR
  • Diamond Chopped Pecans-8 oz
  • Dried Zante Currants, 1 LB – Unsulfured & Preservative Free

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  • I made this for a potluck dinner – my husband taste-tested it and said, “Do we HAVE to take it”?, LOL!! He then started listing all sorts of things to use the dressing on – including spread on toasted grainy Dave’s Killer Bread for a his fav lettuce/tomato sandwich! What a wonderful recipe, both dressing and salad! Thanks for making a “welcome to fall” recipe! I used a fresh, smooth-textured Bosc pear in the salad, but did use apple in the dressing. Glorious flavors!!

    • You’re welcome Candice. Thanks for sharing! I love that dressing — what a great idea on that sandwich. It sounds like it be right up the “BLT” alley. Yum! I also love it on potato salad and roasted portobello mushrooms. Love the idea of using pears in the salad. Yum!