This creamy broccoli salad is a delicious blend of flavors covered in a home made, Whole30 approved creamy dressing. The whole thing comes together in just a few minutes and is perfect for meal prep!
14 days of Whole30 in the books! I can hardly believe our month is almost half over and we will be on a downward slide to the finish so soon. I have really loved this journey and I’m already planning round two to begin on February 18 after taking a break to make room for a few celebrations!
I’m getting more comfortable with putting my own meals together instead of heavily solely relying on Pinterest to get me through a meal. When I shared a picture of this salad on Instagram Stories several of you messaged me to share the recipe which made my little heart just soar seeing as I came up with it all on my own! This broccoli salad is the perfect side dish and this recipe makes a decent sized batch that stores in the fridge well for several days. I’ve been pairing it with a packet of tuna for a super easy lunch and I made a big batch to take to a dinner gathering, that sadly never was thanks to the four inches of snow and ice we got on Friday, but I’m sure it would have been a hit 
First, you’ll need to make the dressing. The first few times I read the word “creamy” in Whole30 recipes I was like “huh?” because dairy is one of the main no nos of Whole30. But Whole30 mayo is totally a thing and you totally need it in your life! It’s a great way to add some fat to your meal if you are getting sick of avocados (never thought I’d see the day but it’s happening). It’s delicious weather or not you are doing a Whole30 or not and it’s super easy, I promise! Here’s the recipe for the mayo but just a heads up – we will add something else in the salad directions to make it a dressing:
Whole30/Paleo Garlic Mayo – Recipe found here
2 1/2 cups light tasting olive oil (Light tasting is key here)
2 room temperature eggs (You can quickly warm them by setting them in some hot water for a few minutes)
1 teaspoon mustard powder
1 teaspoon salt
1 lemon
3 cloves garlic (Skip this if you aren’t into garlic – it’s still super yummy!)
Add eggs, 1/2 cup oil, mustard powder, and salt to your food processor or blender and mix quickly for a few seconds. Turn it down to the lowest setting and slowly add in the rest of the oil. Once the oil has been added and your mixture is thick, add the lemon juice and garlic and blend until smooth.
Whole30/Paleo Broccoli Salad with Creamy Dressing
2 heads broccoli cut into bite sized pieces
2 cups chopped purple cabbage (I bought the bagged kind from my grocery)
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup finely chopped red onion (Can also substitute green onion for a more mild flavor)
1 cup Whole30/Paleo mayo
1/2 cup compliant orange juice (Read your label to make sure there is no added sugar)
Salt and Pepper
Combine broccoli, purple cabbage, raisins, almonds, and red onion. Whisk orange juice into mayo until it is a dressing-like consistency. Pour over salad and stir to combine. Add salt and pepper to taste. Refrigerate for an hour at least before serving.
Let me know if you try this out!
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