Best 3 Vegan Carrot Broccoli And Bean Shoot Salad Recipes

Indulge in a symphony of flavors and textures with our vegan carrot, broccoli, and bean shoot salad, a culinary masterpiece that combines the natural sweetness of carrots, the earthy tones of broccoli, and the crisp freshness of bean sprouts. This salad is a delightful blend of colors and flavors, sure to tantalize your taste buds. The recipe offers two variations: a simple dressing made with lemon juice, olive oil, salt, and pepper, and a creamy tahini dressing for those who prefer a richer flavor. Accompanying the salad recipe are two additional recipes: a carrot cake muffin recipe that features a moist and flavorful carrot cake batter filled with raisins and walnuts, and a broccoli cheddar soup recipe that offers a comforting and creamy blend of broccoli, cheddar cheese, and vegetable broth. These recipes provide a complete meal, from a refreshing salad to a sweet treat and a savory soup.

Let's cook with our recipes!

CARROT BROCCOLI SALAD

Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD image

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

Yield 6-8

Number Of Ingredients 16

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

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!

INDIAN BEAN, BROCCOLI & CARROT SALAD

Indian bean, broccoli & carrot salad image

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

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)

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

Tips and Conclusion

Tips:

To save time, you can use pre-shredded carrots and broccoli. You can also use a food processor to shred the carrots and broccoli.
If you don't have bean sprouts, you can use other sprouts, such as alfalfa sprouts or mung bean sprouts.
You can add other vegetables to this salad, such as shredded cabbage, sliced cucumbers, or chopped tomatoes.
For a more flavorful salad, try using a homemade vinaigrette dressing. You can find a recipe for a simple vinaigrette dressing online.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This vegan carrot, broccoli, and bean shoot salad is a healthy and refreshing dish that is perfect for a light lunch or dinner.
It is packed with nutrients, including vitamins A, C, and K, and fiber.
This salad is also a good source of antioxidants, which can help protect your cells from damage.
If you are looking for a healthy and delicious way to add more vegetables to your diet, this salad is a great option.

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