Broccoli & Brussels Sprout Detox Slaw with Creamy Curry Dressing
Finely shredded cruciferous veggies and chewy raisins are tossed in a creamy cashew curry sauce making for a slaw that is just as detoxifying as it is delicious. This slaw makes an excellent side to a heartier main and can also be enjoyed all on its own for a light and detoxifying meal.
Servings: 6 to 8 servings
Ingredients
Broccoli + Brussels Sprout Slaw
- 2 small heads of broccoli, ends trimmed and sliced into florets and tender stems
- 1 pound Brussels sprouts, ends trimmed
- 1 cup raisins or dried currants
- ½ cup raw shelled sunflower seeds
Creamy Curry Cashew Dressing
- ¾ cup cashews, soaked in boiling water for 10 minutes to soften and drained
- ¾ cup filtered water
- 3 tablespoons apple cider vinegar
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon curry powder
- 2 ½ teaspoons pure maple syrup
- ¾ teaspoon sea salt
Instructions
- If you have a food processor with grater and slicing attachments, you'll definitely want to use it to expedite the slicing and shredding process. If you don't, you use a mandolin to shred the Brussels sprouts or very thinly slice them by hand; and use a box grated to grate the broccoli florets and tender parts of the stems.
- If you're using a food processor, set it up with the grater attachment and run the broccoli florets and tender stems through to thoroughly grate. Then, affix the slicing attachment and run the Brussels sprouts through to shred.
- Transfer the grated broccoli and shredded Brussels sprouts to a large serving bowl or see note* for cooked option. Add the dried fruit and sunflower seeds.
- Then, make the creamy curry cashew dressing by adding the soaked cashews, water, apple cider vinegar, lemon juice, curry powder, maple syrup, and sea salt sea salt to a high-speed blender. Blend on high until completely smooth. Taste and adjust seasonings.
- Pour the dressing over the slaw and toss to thoroughly coat. Refrigerate until ready to serve.
Notes
*Optional to reduce cruciferous taste: sauté the shredded Brussels sprouts and broccoli in a large pan over medium-high heat for 5 to 7 minutes or until tender. Alternatively, you can lightly steam them in a steamer or steamer basket. Then, transfer to a serving bowl and add the dried fruit and sunflower seeds. Pour the dressing over top and toss to coat.