Moroccan-Inspired Broccoli Salad
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Before I went Paleo, pretty much the only way you could get me to eat broccoli was to drench it in ranch dressing or cheese. But “getting healthy” opened my eyes to a whole new world of vegetable dishes. And I do mean world. What’s kept me going on the autoimmune protocol for the past few years has been my passion for adapting ethnic dishes from all over the globe – or better yet, finding ones that don’t need to be adapted! – to keep things interesting. This particular broccoli salad, served raw and cold, is an adaptation of a Moroccan recipe using tomatoes, peppers, and cream. My version adds carrots and coconut and gets just a hint of heat from ginger.
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Moroccan-Inspired Broccoli Salad
Ingredients
- 1 head broccoli chopped
- 1/2 cup carrot shredded
- 1/3 cup coconut cream
- 2 tablespoons green onion chopped
- 1/2 tablespoon apple cider vinegar omit for low-histamine or IC
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Equipment
Instructions
- Combine all ingredients in a large bowl and refrigerate at least 30 minutes to let the flavors meld before serving.