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When the weather warms up I am a big fan of salads with tons of raw veggies. This broccoli slaw is one of my favorite ways to prepare raw broccoli with a tangy and probiotic-rich coconut-yogurt-based dressing. In just a few minutes you can have a nutrient-dense, flavorful salad ready to be eaten by itself (I can easily go for a big portion for lunch most days!) or with a side protein like roasted chicken or steak.
Substitution note: you can also use raw, shredded Brussels sprouts or cabbage here! Enjoy!
Place the broccoli, carrot, onion, and apricots in a bowl and set aside while you make the dressing.
To make the dressing, place the yogurt, avocado, lemon juice, oil, garlic, salt, and water in a blender and blend until combined. If the consistency is too thick, add a tablespoon or two of water to thin to desired consistency.
Combine the salad and dressing and toss before serving.
Mickey Trescott is a founder of Autoimmune Wellness, the host of The Autoimmune Wellness Podcast, and a co-creator and lead educator of AIP Certified Coach. She has been a leader in the Autoimmune Protocol (AIP) movement since its earliest days and has been coaching clients in AIP implementation since 2013. She is also the creator of The Autoimmune Protocol, an educational platform dedicated to evidence-based resources, research, and guidance for people navigating autoimmune disease. After recovering from a severe autoimmune health crisis following diagnoses of celiac disease and Hashimoto’s thyroiditis (and later psoriatic arthritis), Mickey began creating practical, accessible AIP resources to help others navigate autoimmune disease with clarity and confidence. She holds a Master’s degree in Human Nutrition and Functional Medicine and has contributed to the development and communication of AIP medical research. Mickey is the author of several best-selling books, including The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, The Nutrient-Dense Kitchen, and The New Autoimmune Protocol. You can find her sharing recipes and cooking demos on Instagram.
Looking for more AIP-compliant recipes?
Check out The Autoimmune Paleo Cookbook by our very own Mickey Trescott, the very first cookbook ever published for AIP.
This book contains over 110 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts. Also included are 2 4-week meal plans, shopping lists, and all the information you need to get started on your healing journey.
Due to severe psoriasis flares I cannot tolerate citrus of any kind. Seriously limits already limited AIP diet. Any advice on coconut yogurts without citrus (citric acid)? I have No flavor anymore : (
I have made this recipe multiple times in the last few months. It is so tasty and satisfying, it also lead to me finding a non dairy yogurt I really enjoy.
Thank you so much for this recipe. I’ve always wanted to try a broccoli salad recipe and was happy to find your AIP compliant version. I cut the recipe in half which is just enough for a little side serving for my lunches for a work week. I’m not really eating dried fruit often (watching my sugars a bit) so I added fresh pomegranate arils instead. I used green onion instead of red onion (only because I had some handy, looking forward to trying it with red onion soon). I used bagged grated carrot, chopped. I also added a tsp. of organic maple syrup to sweeten the dressing up a bit. I used an avocado cup (only ingredients are organic avocado and sea salt) instead of fresh avocado because I pretty much always have them in the fridge.
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10 comments
Due to severe psoriasis flares I cannot tolerate citrus of any kind. Seriously limits already limited AIP diet. Any advice on coconut yogurts without citrus (citric acid)? I have No flavor anymore : (
Hi Pamela, sorry to hear! Have you tried making your own coconut yogurt? I know there are many AIP bloggers with recipes.
Great recipe, I’m going to try it today! Thank you! I have 2 of your cookbooks and love all the recipes.
Let me know how it goes, Julie!
I made this last night and loved it! I shredded the carrots instead of chopping them, and I also added chopped kale to it.
Smart addition with the carrots, Alicia!
I have made this recipe multiple times in the last few months. It is so tasty and satisfying, it also lead to me finding a non dairy yogurt I really enjoy.
I’m so happy it was a win for you, Nellie!
Thank you so much for this recipe. I’ve always wanted to try a broccoli salad recipe and was happy to find your AIP compliant version. I cut the recipe in half which is just enough for a little side serving for my lunches for a work week. I’m not really eating dried fruit often (watching my sugars a bit) so I added fresh pomegranate arils instead. I used green onion instead of red onion (only because I had some handy, looking forward to trying it with red onion soon). I used bagged grated carrot, chopped. I also added a tsp. of organic maple syrup to sweeten the dressing up a bit. I used an avocado cup (only ingredients are organic avocado and sea salt) instead of fresh avocado because I pretty much always have them in the fridge.
This is my new favorite salad! Thanks again.
Frances – thanks for sharing all of your modifications! This really is an adaptable recipe and I am so pleased to hear you enjoyed it!