Dairy-free Creamy Cruciferous Salad

In Global Lifestyle by Lisa Soldo-Johnson4 Comments

Creamy Dairy-free
Cruciferous Salad

Cruciferous Vegetables can sometimes be a boring stand-alone, but this combination of Brussels sprouts, broccoli, kale, dried cranberries and a very special over-the-top dairy-free dressing is anything but Blasé. All thanks to my friend Laurie and her delicious recipe. ⠀

The thing I love most about this recipe is that it is completely raw, dairy-free and keeps in the refrigerator for up to 3 days. I can honestly say this is the first salad I have ever eaten that still tastes amazing even a few days after it has been made. If you are having a dinner party or just want to prepare the family dinner ahead of time, this is the perfect salad for those occasions.

Cruciferous vegetables touted as “Superfoods” because of their many immune-boosting, cancer-fighting benefits, is yet another reason why I love this salad so much. Check out Dr. Axe’s article on the health benefits of Cruciferous vegetables below and add this salad to your recipe box not only for its delicious flavors but its amazing health benefits too. Find the recipe below. Enjoy!

Print Recipe
Creamy Dairy-free Cruciferous Salad Yum
Cuisine American
Cuisine American
  1. Cut florets from stalks and shred in a food processor, or finely chop with knife. Shred stems using the slicing blade of your food processor, or hand held shredder. Transfer to a large bowl.
  2. Cut ends of brussels sprouts, removing bruised or outer dead leaves. Cut in half to slice thin, placing in bowl.
  3. Finely chop kale leaves and stems into small bite size pieces, adding to bowl.
  4. Sprinkle cranberries and pomegranate seeds over greens. Add oil and toss together until well coated.
  1. In small bowl, mix Vegenaise, syrup, vinegar, poppy seeds, and salt.
  2. Pour over salad, toss, cover and refrigerate until ready to serve.
Recipe Notes

Recipe Notes:

  • You can use broccolini in place of broccoli. Instead of shredding, using a sharp knife, mince florets and stalk.
  • The things that stay fresh the longest are usually the things that are the healthiest for you.
  • The best time to eat kale is after the first frost because the flavor profile is at its best then.
  • Store dressing in a container and only use the amount needed for salad being served. Store extra in refrigerator for up to one week.
  • You can use balsamic vinegar or champagne vinegar in place of apple cider vinegar.
  • The dressing makes a great dip for grilled or fresh vegetables, fish, or any salad that calls for a lightly sweet dressing.

- Recipe found on www.culinarybutterfly.com

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