Gluten Free Roasted Broccoli Coleslaw Recipe
Servings: 6 people
Calories: 352kcal
Ingredients
- 1 pound broccoli florets
- 1 pint cherry tomatoes
- 7 tablespoons olive oil divided
- 1 ½ teaspoons kosher or fine sea salt
- ¾ teaspoon freshly ground black pepper
- ¼ cup creamy Sunbutter
- 3 tablespoons brown sugar
- 2 tablespoons lime juice
- 1-2 tablespoons chili garlic sauce depending on how spicy you want it
- 1 tablespoon fish sauce
- ½ small green cabbage shredded (about 4 cups shredded)
- 1 ½ cups shelled edamame
- 1 cup shredded carrots
- 2 Fresno chilies sliced
Instructions
- Preheat oven to 400 degrees. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 3 tablespoons oil, salt, and pepper, and toss to coat. Bake for 10-15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
- In a large mixing bowl, combine the remaining 4 tablespoons oil with the Sunbutter, brown sugar, lime juice, chili garlic sauce, and fish sauce. Mix well.
- As soon as the broccoli and tomatoes are done, scrape them into the bowl with the dressing and stir well. Add extra salt and pepper if desired.
- Add the cabbage, edamame, carrots, and chilies, and toss to coat. Let cool. Can be eaten warm, room temperature, or cold.
Nutrition
Calories: 352kcal | Carbohydrates: 28g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Sodium: 1023mg | Potassium: 812mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4545IU | Vitamin C: 124.1mg | Calcium: 124mg | Iron: 3mg