Broccoli Salad with Honey-Tahini Dressing
This Broccoli Salad with Honey-Tahini Dressing is my answer to traditional coleslaw. With no mayo or dairy, it’s lunchbox ready and packed with crunch and nutrition from broccoli, carrots, and tahini.
- 3 cups shredded broccoli stalks (about 4 stalks)
- 1 cup shredded carrots
- ¼ cup plain tahini (room temperature)
- 2 T apple cider vinegar
- ⅛ t garlic powder (or 1 clove, grated)
- 1 T pure honey
- salt to taste
Shred the broccoli stalks and carrots. Set aside.
In a medium bowl, whisk the tahini, honey, vinegar, and garlic powder until smooth.
Add the shredded broccoli and carrots. Toss to coat. Serve.