Broccoli Hemp Slaw with Tangy Mustard Dressing

Broccoli Hemp Slaw with Tangy Mustard Dressing

One of the biggest fears that most people encounter as they adopt a new way of eating (be it veganism or something else) is that their family members will be unsupportive, derogatory, or outwardly critical. Though I eat very differently from the rest of my family, I’ve also been blessed overall with their respect, understanding, and enthusiasm for my lifestyle.

This was never more evident than on Friday evening, when I went over to my Aunt and Uncle’s home for dinner, only to be greeted by some of my own recipes! My aunt had whipped up some of my zucchini pasta with roasted butternut squash creamy garlic sauce, along with my cauliflower and broccoli salad with creamy Asian dressing. I was so touched, especially since my aunt is famous within our family for being a great cook.

I will admit: I was a little nervous about whether or not my family would enjoy the recipes! But they did, along with the quinoa dish I brought over. What a nice compliment. My aunt was also very gracious with leftovers, and gave me some undressed, leftover broccoli, cauliflower, and red pepper. Yesterday, I set about putting this to use. I thought that hemp seeds would be a nice addition to the broccoli–more protein, more Omega-3 fatty acids–and I went with a simple, tangy, mustardy dressing.

I’ve been eating this slaw straight out of the bowl in which I mixed it, but it’s also a fabulous raw side dish, and I think it would be fun to stuff this, along with some lentils or chickpeas, into butter lettuce cups for a quick and easy lunch.


Broccoli Hemp Slaw with Tangy Mustard Dressing
Recipe Type: salad, side dish
Cuisine: vegan, gluten free, soy free, nut free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
  • 3 heaping cups finely chopped broccoli (stems and florets)
  • 3 heaping cups finely chopped cauliflower (stems and florets)
  • 1 red bell pepper, chopped
  • 1/3 cup raisins
  • 1/4 cup shelled hemp seeds
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • Black pepper to taste
  1. Place the broccoli, cauliflower, bell pepper, raisins, and hemp seeds into a large mixing bowl.
  2. Whisk together the oil, vinegar, maple syrup, mustard, curry powder, salt, and pepper. Toss the dressing with the salad and serve. Flavors will marry as the salad sits, so I recommend refrigerating it for 1-2 hours before serving.



If you’re new to the vegan lifestyle and you’re feeling trepidatious about talking about your food choices, keep in mind that cooking is often far better than talking! Prepare a simple, tasty salad or side dish like this one. Not only will you show off the beautiful simplicity of plant foods, but you’ll also demystify the word “vegan” a little, and show your loved ones that choosing a plant-based diet doesn’t mean sacrificing pleasure or taste. And you never know–at some point, they may actually surprise and delight you by preparing your own food even better than you do

Thanks, Aunt Kate!

If you’re looking for a little more confidence-building when it comes to talking about your food choices, I recommend these posts:

Confidence Building 101
Power of Choice
Calling Ahead
Talking About Your Food Choices
“Just One Bite”

Have a great Monday!


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Categories: Salads, Vegan Basics
Ingredients: Broccoli
Dietary Preferences: Gluten Free, Vegan

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  1. This looks amazing! I like the comment from Fiona about adding lentils, too, could make for a nice complete lunch. I’m not vegan anymore but used to be and you’re so right, people fear it without giving it a try.

  2. Just made this for lunch and it’s awesome! I added some lentils and next time I would probably make 1.5 times the dressing, but I will def be repeating this! Thank you!

  3. I love all your recipes(have tried many!!), and this one is right up there in awesome saladness(great dressing-love the curry)

  4. I made a version of this slaw today using broccoli, raw grated kohlrabi and carrot with raisins and sunflower seed sprouts. I changed the dressing slightly too, as I had to use the ingredients I had. It was fantastic and I can’t wait to make it again 🙂

  5. How wonderful of your aunt to accomodate you so well. And her name is close to my heart 🙂 This slaw looks so summery, I bet the bite from the mustard makes it nice and refreshing. Thanks for sharing!

  6. Ooh, this is close to what I’ve been making lately! Except without the fancypants oil because this is Canberra, and with miso instead of mustard and curry powder, and without raisins, and…. okay, no. I’m currently eating raw broccoli and cauliflower with ACV, miso, nooch, chilli, and hemp seeds, so they’re not really alike at all. But I like to pretend they are.

    Also, I absolutely love it that my mum makes many of my raw vegan date-nut bites all the time for her patchwork, reading group, and Jane Austen Club groups. It makes my soul fly. So I cheered inside when I read about your family cooking your recipes for you 🙂

  7. That is so awesome about your aunt, how sweet! My family has become more accepting over time and try to accommodate my diet at events too. My sister has been having a blast trying vegan recipes, so fun.

    This slaw recipe looks wonderful, right up my alley!

  8. I LOVE that your aunt made your own food for you. What a cool lady! Seriously, when is the Choosing Raw cook book going to be published?

  9. That was very sweet of your aunt to make your recipes! What a great surprise! I recently turned some of my non-veg family members onto quinoa and it makes me so happy every time they talk about eating it. Baby steps are awesome.

    Also, the slaw looks fantastic. I love mustard dressings. Perfect for summer.

  10. I’m just amazed by how kind your family is! When I told my father and his wife that I was becoming a vegetarian, I was told that I could eat around the meat, and that my stepmother had had a “vegetarian phase” when she was younger too (this was back in the 80’s). My “phase” just entered year 26! I wouldn’t eat meat as a young child either,, unfortunately it was treated as a joke my by my mother and the rest of the family. I was considered picky and difficult. I’ve cooked for myself for a very long time.

    I’m always glad to read these accounts of others having it easier. And this recipe seems nice too 🙂 I have a fresh batch of your Lemon Pepper Brazil Nut cheese in my fridge

  11. That was so lovely of your aunt and uncle!
    My family now support me now that they have seen the benefits of my mood, skin and energy plus its always a good sign when they ask to send over recipes to made for them previously 🙂
    This salad looks divine!

  12. That is so sweet that they made some of your own recipes! As frustrating as criticisms about my diet and lifestyle choices can be, I always remind myself just how wonderful my friends and family have been thus far. An air steward (who is a friend of my dad’s) on my flight home the other day went to extreme lengths to provide me with decent vegan fare, all because he’d heard my dad say I was vegan before – I was so touched!

  13. Hahaha, I love it! I also usually steal vegan eats and veggie leftovers after family gathering. I wouldnt want them to go to waste, so I take them to-go! There tend to be a lot of the precut veggies at recent gatherings, so my last foray with 2 cups of broccoli and cauliflower had me making a similar salad as yours. I had sunflowers seeds, currants, lime, cilantro and dulse. Super yum. Your version looks great, too!

  14. wow what nice relatives to make your kind of food. Can’t wait for the day that happens to me. Question: does Sacha inchi oil taste good? I got some of the nuts and they taste terrible.