Prep Time: 20 mins / Cook Time: 20 mins / Total Time: 40 minutes / Yield: 4 servings

Mayo-free, healthy broccoli slaw recipe with quinoa, toasted almonds and basil tossed in a tangy honey-mustard dressing! This gluten-free slaw will be a hit at potlucks and packs well for lunch, too. For best flavor, plan on letting the slaw rest for 20 minutes or more before serving. Recipe yields about 4 servings.

Recipe by: Cookie + Kate Celebrating Whole Foods

INGREDIENTS

Slaw

  • ¾ cup uncooked quinoa
  • 1 ½ cups water
  • ½ cup slivered or sliced almonds
  • 1 ½ pounds broccoli (about 2 large or 3 medium heads) or 16 ounces shredded broccoli slaw
  • ⅓ cup chopped fresh basil

Honey-mustard dressing

  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon apple cider vinegar or more lemon juice
  • 1 tablespoon honey
  • 2 medium cloves garlic, pressed or minced
  • ½ teaspoon sea salt
  • Freshly ground pepper, to taste
  • Red pepper flakes, optional (for heat)
MAKE IT VEGAN: Substitute maple syrup for the honey.
MAKE IT NUT FREE: I bet sunflower seeds would be a great alternative to the almonds.
STORAGE SUGGESTIONS: This salad keeps well overnight. Brighten up leftovers with a squeeze of lemon juice and maybe an extra drizzle of olive oil and dash of salt, tooINSTRUCTIONS:

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*The featured image is a stock photo meant to represent this dish.