Easy No-Mayo Autumn Slaw
260kcal
Ingredients
- 2-12 ounce bags of broccoli slaw
- 1 medium red onion sliced thin
- 2 cups of toasted pecans or your favorite nut
- 1 cup of dried cranberries
- 2 apples Fuji, Honeycrisp, or Granny Smith sliced into matchsticks
- ½ cup of avocado oil
- ¼ cup of apple cider vinegar
- 3 tablespoons of Sugar or pure maple syrup
- 1 teaspoon of black pepper
- ½ teaspoon of sea salt
Method
- Roast the pecans in a dry skillet over medium heat for 5 minutes until fragrant, then let them cool.
- Put the broccoli slaw, thin onions, cooled pecans, dried cranberries, and apple matchsticks into a large bowl.
- In a smaller bowl, whisk together the avocado oil, apple cider vinegar, pure maple syrup, black pepper, and sea salt.
- Pour the vinaigrette over the salad mixture and use tongs to combine thoroughly before serving.
Nutrition
Serving12 servingsCalories260kcalCarbohydrates19gProtein2gFat21gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat13gSodium100mgPotassium142mgFiber3gSugar15gVitamin A47IUVitamin C7mgCalcium21mgIron1mg
Notes
SCD Diet
Honey Replace the pure maple syrup or granulated sugar in the dressing with an equal amount of pure, unfiltered honey.
Check Your Cranberries Avoid standard store-bought dried cranberries, as they are coated in cane sugar. Opt for home-dried cranberries or omit them entirely, letting the fresh crisp apples provide the seasonal tartness.
Broccoli If raw cruciferous vegetables are tough on your current digestion, let the dressed broccoli slaw sit in the refrigerator for 2 to 3 hours before serving. The apple cider vinegar will gently break down and soften the tough cell walls of the broccoli stems, making it incredibly easy to digest