Vegan Carrot Broccoli And Bean Shoot Salad Recipes

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VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD



Vegan Carrot, Broccoli and Bean Shoot Salad image

This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.

Provided by The Blender Girl

Categories     Quick and Easy

Time 10m

Number Of Ingredients 16

3 cups shredded carrots
2 cups broccoli slaw or finely julienned broccoli stalks
2 cups mung been shoots
1 large cucumber peeled, seeded and julienned
2 cups (2 bunches) fresh cilantro / coriander chopped finely
1 bunch of green onions sliced finely
To make the dressing:
just over 1/2 cup freshly squeezed lime juice
3 Tbsp cold pressed sesame oil
2 Tbsp agave nectar
1 Tbsp apple cider vinegar
2 tsp wheat-free tamari
1/4 tsp ground pepper
1/2 tsp Celtic sea salt
2 Tbsp fresh minced serrano chilli depending on the heat
3 - 4 tsp freshly minced garlic

Steps:

  • Toss all of the vegetables together with the cilantro. Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined. Then stir in the garlic and chilli. Pour the dressing over the salad and season to taste. Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Nutrition Facts : ServingSize 100 g, Calories 32, Fat 0.24 g, TransFat 0.0 g, SaturatedFat 0.03 g, Cholesterol 0 g, Sodium 38 g, Carbohydrate 6.98 g, Fiber 2.2 g, Sugar 2.94 g, Protein 1.31 g

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD



Vegan Carrot Broccoli and Bean Shoot Salad image

This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.

Provided by The Blender Girl

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups shredded carrots
2 cups broccoli, slaw or 2 cups finely julienned broccoli stems
2 cups mung bean sprouts
1 large cucumber, peeled seeded and julienned
2 cups fresh cilantro or 2 cups coriander, chopped finely
1 bunch green onion, sliced finely
1/2 cup freshly squeezed lime juice (just over 1/2 cup)
3 tablespoons cold pressed sesame oil
2 tablespoons agave nectar
1 tablespoon apple cider vinegar
2 teaspoons wheat-free tamari
1/4 teaspoon ground pepper
1/2 teaspoon celtic sea salt
2 tablespoons fresh minced serrano peppers, chilli depending on the heat
3 -4 teaspoons freshly minced garlic

Steps:

  • Toss all of the vegetables together with the cilantro.
  • Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
  • Then stir in the garlic and chilli.
  • Pour the dressing over the salad and season to taste.
  • Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Nutrition Facts : Calories 147.1, Fat 7.3, SaturatedFat 1.1, Sodium 2113.5, Carbohydrate 17.1, Fiber 4.3, Sugar 6.9, Protein 7

MY MOTHER'S BEAN AND CARROT SALAD



My Mother's Bean and Carrot Salad image

This is my favorite summer or spring-time salad. It is a beautiful, colorful, not too sweet tangy salad. A staple in my family for three generations.

Provided by BecR2400

Categories     Vegetable

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 13

1 (16 ounce) can green beans, drained
1 (16 ounce) can sliced carrots, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 small white onion, very thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, snipped fine
1/2 cup white vinegar
artificial sweetener, to taste (or 1/3 cup sugar)
2 tablespoons salad oil
1 teaspoon salt
1 teaspoon dry mustard
black pepper

Steps:

  • Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
  • In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
  • Pour over vegetables.
  • Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.

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