Moroccan-Inspired Broccoli Salad

5/27/2015 | BY Christina Feindel

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Moroccan-Inspired Broccoli Salad | Autoimmune-Paleo.com

Before I went Paleo, pretty much the only way you could get me to eat broccoli was to drench it in ranch dressing or cheese. But “getting healthy” opened my eyes to a whole new world of vegetable dishes. And I do mean world.

What’s kept me going on the autoimmune protocol for the past few years has been my passion for adapting ethnic dishes from all over the globe – or better yet, finding ones that don’t need to be adapted! – to keep things interesting. This particular broccoli salad, served raw and cold, is an adaptation of a Moroccan recipe using tomatoes, peppers, and cream. My version adds carrots and coconut and gets just a hint of heat from ginger.

Moroccan-Inspired Broccoli Salad | Autoimmune-Paleo.com
5.0 from 1 reviews
Moroccan-Inspired Broccoli Salad
 
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Author:
Serves: 2 servings
Ingredients
  • 1 small head of broccoli, chopped
  • ½ cup carrots, shredded
  • ⅓ cup coconut cream
  • 2 tbsp chopped green onion
  • ½ tbsp apple cider vinegar
  • ½ tbsp extra virgin olive oil
  • ¾ tsp ground ginger
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp sea salt
Instructions
  1. Combine all ingredients in a large bowl and refrigerate at least 30 minutes to let the flavors meld before serving.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

11 comments

  • Rachel says
    05/28/15

    Thanks for the recipe! I love these kinds of ingredients. Quick question: when you ask for coconut cream are you asking for only the thick stuff from the can or the whole thing (water included)? Thanks!

    Reply

    • Christina Feindel says
      06/12/15

      Yes, the thick stuff that forms when a can is refrigerated. 🙂

      Reply

  • Rachel Stephenson says
    06/22/15

    Looks delicious! What do you serve this with? Or do you have it on its own as a meal?
    Thanks.

    Reply

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  • Audrey Bost says
    01/18/16

    I see a lot of recipes that call for coconut cream. I want to be sure I know where that is coming from? you pulling the cream off the top of coconut milk? Please advise. Thank you!

    Reply

  • Megan says
    04/10/16

    Great recipe! I did not have coconut cream or green onion on hand. I substituted greater amounts of oil & ACV, and used finely chopped Vidalia onion instead. Let it sit for an hour stirring every 15 minutes and it was delicious.

    Reply

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  • Judy brandt says
    05/30/17

    One of the stores I shop at Saars which has huge amount of items for Mexican, Asian food as well has the coconut cream in the same aisle as the other coconut items I bought few cans and made curry with it this seems like it’s much more creamy they have great prices and large selection at our store in Bremerton,Wa I also buy meat there and produce is my favorite depts.

    Reply

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