Yield: 4 Servings
For the Garlic CrunchTopping
- 1-1/2 cups Erewhon Corn Flakes cereal
- 2 Tbsp sesame seeds
- 1 Tbsp extra virgin olive oil
- 1 small clove garlic, minced (optional)
For the Dressing
- 1/2 cup raw cashews
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/8 tsp fine sea salt
- 6-10 drops plain stevia liquid, to your taste
- 1/3-1/2 cup filtered water, as needed
For the salad
- 1 medium head broccoli (about 2 stalks), cut into bite-sized florets (about 4 cups florets)
- 1 large carrot, peeled and grated
- 2 green onions, sliced
Preheat oven to 375 F. Line a rimmed cookie sheet with parchment, or spray with non-stick spray.
In a small bowl, mix the olive oil and garlic. In a medium bowl, toss the corn flakes with the sesame seeds. Pour the oil/garlic mixture over the dry ingredients and toss with a spoon until the cereal is evenly coated. Spread the mixture on the cookie sheet in a single layer. Bake for 6-8 minutes, until the garlic is fragrant and cereal is lightly browned. Remove from the oven and set aside.
While the topping bakes, prepare the dressing: Place the cashews in a heatproof bowl and cover with boiling water; allow to soak for 5 minutes, then drain. In a blender, mix the drained cashews with remaining ingredients until perfectly smooth (start with 1/2 cup water and add more if required for desired texture). Scrape down sides a few times if necessary so everything is well blended. Set aside.
Toss the broccoli, carrot and onion in a large bowl with the dressing. Divide among serving plates and sprinkle liberally with garlic crunch topping. Enjoy immediately.
Leftover salad and topping should be stored separately. Refrigerate any dressed salad in a covered container up to 3 days; store the topping in a container at room temperature and add it right before consuming (it will lose its crunch if stored with the salad).