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Broccoli and Cauliflower Salad with Sunbutter Sauce

Delicious Broccoli and Cauliflower Salad with Sunbutter Sauce

A vibrant Broccoli and Cauliflower Salad with Sunbutter Sauce, perfect for a healthy, satisfying meal.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Broccoli Chopped into bite-sized florets
  • 1 head Cauliflower Chopped into bite-sized florets
  • 1 medium Carrot Grated or julienned
  • 4 medium Radishes Sliced
  • 1/2 cup Sunflower Seeds Can substitute with pumpkin seeds
  • 2 small Scallions Finely chopped
  • 1/2 cup Dried Cherries Can be replaced with dried cranberries or raisins
  • 1/2 cup Dried Cranberries Can use any dried fruit
For the Sunbutter Sauce
  • 1/2 cup Sunbutter Can use almond or cashew butter
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 clove Garlic Minced
  • 1 tablespoon Rice Vinegar Can use apple cider vinegar
  • 1/4 teaspoon Red Pepper Flakes Optional
  • 1/2 teaspoon Sea Salt To taste
  • 1/4 teaspoon Black Pepper To taste
  • 2 tablespoons Water Adjust for sauce consistency

Equipment

  • cutting board
  • knife
  • Mixing bowl
  • Food Processor

Method
 

Preparation
  1. Wash the broccoli and cauliflower thoroughly. Chop them into bite-sized florets and set aside.
  2. Julienne or grate the carrots and radishes, and chop the scallions and dried fruits.
  3. Add all chopped ingredients to the mixing bowl with broccoli and cauliflower. Toss to combine.
  4. In a food processor, blend together the sunbutter, olive oil, lemon juice, minced garlic, rice vinegar, red pepper flakes, sea salt, and black pepper until smooth.
  5. Gradually add water to the sauce, one tablespoon at a time, until desired consistency is reached.
  6. Pour the Sunbutter sauce over the salad and toss to coat thoroughly.
  7. Chill the salad for at least 30 minutes before serving, or serve immediately.
  8. Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 100IUVitamin C: 150mgCalcium: 8mgIron: 10mg

Notes

The salad tastes better when chilled. For variations, feel free to substitute ingredients based on preferences.

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