Project Description

Fresh, colorful, and full of flavour and texture: if you like broccoli salads this is a must-try!

I’m one of those weirdo’s that prefers broccoli raw, well not always but it’s so crispy and fresh.

Salads are also one of my favorite things to meal prep because I tend to be a savory snacker and when I don’t wanna have to actually cook something a salad is always a great option. I was actually eating this salad as a meal though. It doesn’t have high amounts of protein but it’s so filling with all the different ingredients.

It could also be a great side to any kind of bbq meat or as a side to anything! A wonderful summer salad.

Let me know how you enjoy this salad and what you think!

Purple Broccoli Salad

Full Recipe

  • SERVES: 5-6
  • TOTAL TIME: 25min
  • 2 cups broccoli, very finely chopped

  • 1 1/2 cups kale, finely chopped

  • 2 large carrots, shredded

  • 1 cup fresh blueberries

  • 2/3 cup red cabbage, chopped

  • 1/2 red onion, diced

  • 1/3 cup sunflower seeds

  • 1/4 cup each parsley and cilantro, chopped

  • handful radish microgreens, optional

  • Ginger Lime Tahini Dressing

  • juice from 2 limes

  • 1/4 cup tahini

  • 3-4 tbs olive oil

  • 2 tbs maple syrup

  • 1 tbs ginger, grated

  • 1 tsp garlic powder

  • 1/4 tsp cayenne pepper

  • salt & pepper

  • Water as needed

  • Wash and prepare all vegetables accordingly. Chop them as small as you’d like. Add them all to a large bowl.
  • In another bowl, mix the salad dressing ingredients together and taste test. Tahini tends to thicken up pretty quickly so continue to add water or olive oil until you get a nice runny texture that is good to mix in.

  • Toss the dressing with the salad and mix well. It’s okay to mix the dressing ahead of time as the ingredients hold really well for up to 5 days.

  • Enjoy immediately or throughout the week!

    P.S. I added in some dried cranberries that I thought went really well with the flavours while Brett drizzled Frank’s hot sauce all over his.