broccolisalad1

Cheddar Broccoli Salad

09/28/2013 | In |
0 Comments
    • Prep Time
    • Minutes
    • Yield
    • 8 sides
    • Difficulty Level
      • Easy

This was originally a raw food recipe. But I ended up using cooked brown rice in place of the sprouted wild rice. I think eventually I will attempt sprouting, but I just wasn’t feeling it this time around.

On to the good stuff. This cheese sauce is amazing! I love the raw food cheese sauce. I’ve made it once before for Kale chips, and really enjoyed it then too. I bet you could fool a dairy lover with this sauce! Also, the sauce does a good job of covering up the raw broccoli taste, which I must admit, is not my favorite.

Sutton rated it a 4 as a side dish. Now we ended up eating it as a meal. Oops! I didn’t look at the serving size. And after eating about a cup of it, it’s just not as good. For a meal, it was too much fat or something for me. I had a light stomach ache and some trouble digesting it. But I think a smaller portion would have been fine. The leftovers are pretty good. Not as good as the first time around. It would be better if you keep the sauce and salad separate, until ready to serve.

Sutton Rated: 4
Angie Rated: 3

Note: All of the changes I made are shown in the recipe below

Source of original recipe: http://renegadehealth.com/blog/2012/10/17/cheddar-broccoli-salad

Recipe Rating

  • (1 Rating)

Ingredients

  • 5 cups chopped broccoli
  • 1 cup chopped carrots
  • 1/2 cup cooked brown rice
  • 1 large red bell pepper
  • 1/4 cup water
  • 1 cup soaked cashews
  • 3 Tbsp nutritional yeast
  • 1/4 – 1/2 sweet onion
  • 1 clove garlic
  • 2 Tbsp lemon juice
  • 1 1/2 tsp sea salt

Instructions

  • 1. Soak the cashews for 4+ hours.
  • 2. Place bell pepper to sea salt in a high speed blender. Blend until smooth and creamy. Put all salad ingredients in a large mixing bowl, cover with cheese, and stir until all broccoli is covered with cheese.
  • Servings : 8
  • Ready in : 20
  • Course : Side
  • Recipe Type :

Instructions

  • 1. Soak the cashews for 4+ hours.
  • 2. Place bell pepper to sea salt in a high speed blender. Blend until smooth and creamy. Put all salad ingredients in a large mixing bowl, cover with cheese, and stir until all broccoli is covered with cheese.

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  • Average Rating

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