Vegan Carrot Broccoli And Bean Shoot Salad Recipes

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD

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

Vegan Carrot Broccoli and Bean Shoot Salad image

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

Ingredients

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

RAW VEGAN BROCCOLI SALAD

I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing I have listed the quantities that I like. But you might like it with a bit more of a kick, and want to add in a bit more vinegar, lemon juice and sweetener. But this blend struck a nice tangy balance for me. If you are allergic to nuts, you could use soy bacon bits to jazz up this salad instead of blanched almonds. This adds in a splash of colour. But I love the lush green colour that stands alone. If it is just an allergy to almonds, cashews work really well too. Traditional mayonnaise or soy mayonnaise can be substituted for the cashew mayonnaise that I have used. Obviously, it would yield a dressing of a slightly different personality. Just play around with the vinegar quantities and it will still taste delicious. The secret to the success of this salad is chopping the broccoli into really small bite size pieces.

Provided by The Blender Girl

Categories Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 11

Raw Vegan Broccoli Salad image

Steps:

Chop up the broccoli, celery, and spring onions into small bite size pieces.
Pulse the almonds in the food processor or cut into slithers.
Throw the dressing ingredients into your blender and blend until smooth and creamy.
Toss through half of the dressing and then add gradually until dressed for your success! YUM!

Nutrition Facts : Calories 538.3, Fat 40.7, SaturatedFat 4.8, Cholesterol 6, Sodium 522.7, Carbohydrate 32.8, Fiber 12, Sugar 8.6, Protein 21.5

Ingredients

6 cups organic broccoli
2 cups scallions or 2 cups spring onions
2 cups celery
1/2 cup raw sunflower seeds (soaked and dehydrated)
1/2 cup raw pumpkin seeds (soaked and dehydrated)
1 cup organic blanched almond (chopped up into slithers)
1 cup raw vegan mayonnaise
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon celtic sea salt
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons agave nectar

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Healthy Vegan

Yield 6-8

Number Of Ingredients 16

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD image

Steps:

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

Ingredients

3 cups shredded carrots
2 cups broccoli slaw or finely julienned broccoli stalks
2 cups mung bean 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 chili depending on the heat
3 - 4 tsp freshly minced garlic

INDIAN BEAN, BROCCOLI & CARROT SALAD

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

Provided by Good Food team

Categories Lunch, Main course

Time 30m

Number Of Ingredients 16

Indian bean, broccoli & carrot salad image

Steps:

Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

Ingredients

250g green bean , trimmed
1 head of broccoli , cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chilli flakes
100g frozen pea (or use fresh)
3 large carrots , grated
large bunch coriander , roughly chopped
3 tbsp sunflower seed
200ml natural yogurt
½ cucumber , peeled and grated
thumb-sized piece ginger , grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint leaves
pitta bread , to serve (optional)

CARROT-BEAN SPROUTS SALAD

A very simple and tasty south Indian salad.

Provided by RADHIKA GHATAGE

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 12m

Yield 4

Number Of Ingredients 9

Carrot-Bean Sprouts Salad image

Steps:

In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 8.3 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 43.3 mg, Sugar 4.5 g

Ingredients

2 cups grated carrots
½ cup bean sprouts
1 teaspoon white sugar
1 tablespoon lemon juice
1 tablespoon grated fresh coconut
1 tablespoon finely chopped cilantro
1 tablespoon sunflower seed oil
1 teaspoon mustard seed
salt to taste

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

Steps:

Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

Ingredients

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

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