As an Amazon Associate, I earn from qualifying purchases.

I actually made these pickled Summer squash a while back from squash in my CSA box. But I’m not a big fan of pickles, so it took me a while to crack open a jar and give them a try. They’re delicious! I think I dislike most pickles because I’m not a fan of dill. These are dill-free and fantastic!

Continue to Content

Easy Thai-Flavored Raw Broccoli Salad {Vegan, Whole Food}

Easy Thai-Flavored Raw Broccoli Salad, vegan and whole food

Print

Ingredients

• 7-8 cups bite-sized broccoli florets
• 1/2 cup thinly sliced red onion
• 1/2 cup peanuts
• 3 Tablespoons fresh-squeezed lime juice
• 2 Tablespoons vegan (fish sauce|https://veggieconverter.com/2012/05/vegan-fish-sauce-vegan-whole-food.html|)
• 1 Tablespoons sucanat or other natural sweetener
• 1/2-1 teaspoons hot pepper flakes (optional)

Instructions

1. Mix lime juice, fish sauce, sucanat and hot pepper flakes. Toss other ingredients together and pour mixture over broccoli. Serve.

Recipe Source: VeggieConverter.com

The Results

Who knew I could like pickles?

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.