Dijon Vu: Avocado Broccoli Slaw in a ‘Honey’ Mustard Dressing

Dijon Vu: Avocado Broccoli Slaw in a ‘Honey’ Mustard Dressing

I’ve been on a salad kick the past few months. After the success of my VGN & GF Caesar Salad recipe, I’ve been on a cooking spiral trying to create healthier salad classics.

The most important thing a salad can have is tasty, tangy dressing. *enter VGN ‘Honey” mustard dressing*. Most of my dressings lately have some kind of olive oil, agave, mustard mix and this one fits right into the rest. You can use honey opposed to agave however some may argue that honey is not vegan. Agave is 100% plant based and delicious. For my dressings, I find it easiest to add everything to a mixing bowl & use a fork or whisk to vigorously stir until everything is coated & mixed thoroughly.

I opted to not include protein in this recipe but add your favorite meat or plant based protein and mix it right in with the rest of the ingredients. Some pan-fried tofu or chicken would be a great addition.

Dijon Vu: Avocado Broccoli Slaw in a ‘Honey’ Mustard Dressing

Serves 2-4

Broccoli Slaw

  • 1 cup dry quinoa
  • 1 ripe avocado
  • 1/2 cup sliced almonds, unsalted
  • 1 full head of broccoli (or 1 full bag of florets)
  • 1 cup basil, chopped
  • 1 cup vegan cheese (I used Trader Joe’s vegan mozzarella)
  • 1 tbsp vegan taziki dip (Trader Joe’s has a great one)

‘Honey’ Mustard Dressing

  • 1/2 cup olive oil
  • 2 lemons, juiced
  • 3 tbsp dijon mustard, grainy
  • 1 tbsp apple cider vinegar
  • 2 tbsp agave nectar
  • 3 garlic cloves, minced
  • salt and pepper to taste

Method

  1. Cook quinoa as directed or packaging, let cool, then place in fridge until ready to use for the slaw.
  2. While quinoa is cooking, add almonds to a fry pan over medium heat to toast. Stir every few minutes. Cook until almonds are golden brown (about 8 minutes). Set aside once done.
  3. For the slaw, you can either blend or chop the broccoli into small florets then add to a large mixing bowl. Add the cooked quinoa to the same bowl along with the toasted almonds, avocado slices, vegan cheese, taziki, and chopped basil. Set aside once done.
  4. Combine all of the dressing ingredients into a mixing bowl then whisk until smooth. Taste as you go to see if more salt or pepper needs to be added.
  5. Pour the dressing over the mixture and toss until well mixed. Add any seasoning or protein if desired. Ready to serve!