I think sometimes slaw doesn't get enough credit. It can be delicious, and it is a staple at summer picnics. But you don't hear anyone saying..."I love me some coleslaw!" I actually do love coleslaw. At least the raw stuff I make not the ones filled with mayonnaise and refined sugar. Coleslaw can be made with a light vinaigrette or a creamy non-dairy dressing and be even more delicious than the traditional unhealthy varieties. Broccoli slaw is always good, and a wonderful way to use those stalks that are leftover from other uses. I admit I take home broccoli stalks from work and either juice them or make slaw because I feel bad throwing those beauties away.
This was my latest broccoli stalk creation. I combined the julienned stalks with fennel, carrots, apples and scallions for a delicious salad! I tossed it with a creamy walnut butter dressing, with some hempseeds included for good measure. It was wonderful! Next time you need a side dish, give this coleslaw a thought! It is a good alternative to the usual!
Summer Broccoli Fennel Slaw
1/2 cup raw walnut butter
2 Tbsp raw, shelled hemp seeds
6 medjool dates, pitted
1/3 cup apple cider vinegar
1/4 cup filtered water or more as needed
Himalayan salt to taste
3 cups julienned broccoli stalks
2 large fennel bulbs, julienned
1 large carrot, julienned
1 bunch scallions, thinly sliced
1 apple, julienned
1/4 cup raw, shelled hemp seeds plus more for sprinkling
For the dressing, combine all ingredients in a high speed blender and blend until smooth, adding more filtered water if necessary for a thinner consistency. Place all of the veggies and 1/4 cup hemp seeds in a large bowl and toss with the dressing. Serve sprinkled with a few additional hemp seeds.