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Broccoli Salad with Honey-Tahini Dressing- prep: 10 minutes
- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 115 % Daily Value *
- Total Fat: 0 g 0.49%
- Saturated Fat: 0 g 0.14%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 58 mg 2.41%
- Calcium: 43 mg 4.32%
- Potassium: 327 mg 9.35%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.51%
- Zinc: 0 mg 0%
- Total Carbohydrate: 27 g %
- Dietary Fiber: 3 g 10.93%
- Sugar: 20 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 115.42%
- Vitamin C 104.6%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit1 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Summary
This Broccoli Salad with Honey-Tahini Dressing is my answer to traditional coleslaw. With no mayo or dairy, it’s lunchbox ready and packed with crunch and nutrition from broccoli, carrots, and tahini.
Ingredients
3 cups shredded broccoli stalks (about 4 stalks)
1 cup shredded carrots
1/4 cup plain tahini (room temperature)
2 T apple cider vinegar
1/8 t garlic powder (or 1 clove, grated)
1 T pure honey
salt to taste
Instructions
Shred the broccoli stalks and carrots. Set aside.
In a medium bowl, whisk the tahini, honey, vinegar, and garlic powder until smooth.
Add the shredded broccoli and carrots. Toss to coat. Serve.