Vegan Turmeric Broccoli Salad
Look no further if you’re looking for a fresh, nutritious twist on your usual salad! Turmeric is known for supporting joint health, reducing inflammation, and boosting immunity—making this salad as good for your body as it is for your taste buds.
Ingredients
- Lightly blanched broccoli
- Thinly sliced red cabbage (or baby kale)
- Red onion, finely chopped
- Dried cranberries (or golden/brown raisins)
- Pepitas
- Almonds (or pistachios, walnuts, or sunflower seeds for a nut-free option)
Creamy Cashew Turmeric Dressing
- 1 cup raw cashews, soaked in hot water
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar (optional)
- 1 tbsp maple syrup
- 1 pinch salt
- 1 tbsp turmeric
- Water, as needed for blending
Instructions
- Make the dressing: Blend soaked cashews with lemon juice, apple cider vinegar, maple syrup, salt, turmeric, and water until smooth and creamy.
- Assemble the salad: In a large bowl, mix the broccoli, red cabbage or baby kale, red onion, dried cranberries, pepitas, and almonds.
- Dress and chill: Pour the turmeric dressing over the salad, toss to coat, and refrigerate for 30 minutes.
- Serve chilled, and enjoy!
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