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Broccoli, Rabioles and Radish Salad

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Serves 4-6 | Prep Time 10 | Cook Time

Why I Love This Recipe

FEATURING: Broccoli, rabioles (white turnips), radishes and green onions. 

A perfect summer salad that is fresh/refreshing & tangy! It's a healthier take on a classic with less mayo and no sugar! Great salad for picnic/cooking outside.

Ingredients You'll Need

1 head of broccoli
1-2 rabioles, grated (or you can also cut them in short and thin matchsticks)
2-3 radishes, chopped finely
⅓ cup diced red onions (or 1-2 green onions, chopped)
1/2 green onion, chopped (for garnish)

3 Tablespoons olive oil
3 Tablespoons vegan mayo (or regular mayo)
1½ Tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 garlic clove (or 1 garlic scape), minced
¼ teaspoon sea salt, more to taste

- DRESSING: You can also add the dressing in the salad bowl. We just find that the salad stays crispier when the dressing is added to each bowl, at the last minute but both options work!
- ADDITIONAL TOPPINGS: For the assembly, you can add a few dried cranberries and a few handful of nuts of your choice. I just rarely add anything else!


MAKE THE SALAD: Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
In a large salad bowl, add the broccoli along with the grated rabioles and finely chopped radishes.

MAKE THE DRESSING: In a jar, mix the dressing ingredients. Put the lid and shake the jar until the dressing is well combined.

ASSEMBLE: Separate in bowls, add a bit of dressing to each bowl and sprinkle a few chopped green onions on top (optional)

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