No Cook Broccoli and Zucchini Slaw Salad


No Cook Broccoli and Zucchini Slaw Salad – Zucchini is all the rage right now. I had posted a few weeks ago that I have been experimenting a ton with zucchini. Shrimp Pad Thai and Orange Chicken – all made with zucchini noodles instead of rice noodles. They have all turned out amazing but I am still playing around with the sauce recipes to make them as easy as possible (with no obscure ingredients) so hope to get the recipes out soon!

This recipe is very similar to a dish we had growing up where cooked Ramen Noodles were used. Zucchini is a perfect replacement because it taste very similar to noodles and the texture is almost identical as well. The best part of all is that no cooking is involved. You can add a side of protein and your meal is complete.

This salad is extremely flexible. If you don’t have broccoli on hand, substitute with cauliflower or cabbage. If you don’t have pumpkin seeds use sunflower seeds instead. If you want to add in some cooked chicken, go for it. Experiment and find what works for your family!

Most importantly, if there is any take away from this recipe, this is the one I want you to remember from here on out with any recipe. Whenever a recipe calls for something acidic like Apple Cider Vinegar or Balsamic Vinegar, you can very easily substitute it with fresh lemon juice, lime juice or orange juice. The key is not to use something from concentrate, use real fruit and extract the juice – the flavor is worth it! Experimenting with this salad takes it to a whole new level and gives it a bright punch of flavor. Yum!

Salad Ingredients:
1 small bunch of Broccoli, florets and stems shredded and/or grated
2 small whole Zucchini, shredded and/or grated
3 Carrots, shredded and/or grated
1/4 cup Freshly Chopped Cilantro
3 Green Onions, finely chopped
1 can Mandarin Oranges, drained (optional)
1 cup Raw Pumpkin Seeds
1/2 cup Cranberries
1 cup Unsalted Peanuts

Vinaigrette Dressing:
3 Tbsp. Raw Apple Cider Vinegar
2 Tbsp. White Sugar (feel free to substitute with agave nectar or honey and/or adjust amount of sugar to suit taste)
2 Tbsp. Canola or Olive Oil
1/2 tsp. Salt
1/2 tsp. Pepper

Using food processor or hand held grater, grate/shred all parts of head of broccoli, including florets and stems as well as zucchini and carrots. Be sure to grate length wise to get the longest length for the grated vegetables so they appear like noodles. Place in extra large bowl. Add cilantro, green onions, pumpkin seeds, cranberries and salted peanuts to broccoli/zucchini mixture. In a glass measuring cup, whisk together vinaigrette ingredients and pour over broccoli/zucchini mixture. Using two large spoons, gently toss to coat. Refrigerate for about an hour before serving. The longer it marinates the better it gets!

Hope you enjoy this recipe.  As always, you can find more at or follow us on Facebook , Instagram or Pinterest.

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