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.
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Servings 4
Calories 137kcal
Author Marisa Moore, RDN
Ingredients
3cupsshredded broccoli stalks (about 4 stalks)
1cupshredded carrots
¼cupplain tahini (room temperature)
2Tapple cider vinegar
⅛tgarlic powder (or 1 clove, grated)
1Tpure honey
salt to taste
Instructions
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.