This is a recipe from Carol Alt's book "Eating in the Raw". Cruciferous vegetables may not agree with some people if they have thyroid but you can overcome this by cooking them lightly. Don't eat a huge bowl of raw like I did the first time I tasted this if you have allergies.
This serves 8 so you may need to scale down the recipe unless you are expecting a crowd.
1 1/2 lbs broccoli (broccolini is nice too, it is spicier.) Note: the key to the dish is how you slice the broccoli. You want it in thin slivers-as you do cabbage, otherwise the whole thing will be too chewy despite the marinade dressing..
1 bunch shallots, green parts only, chopped.
1 cup raw slivered germinated almonds (soak 8-12hrs)-for newcomers to the raw scene, don't use the soak water of germinated seeds or nuts as it contains enzyme inhibitors. Rinse the strained nuts or seeds well.
1 cup raw germinated sunflower seeds (soak 2 hrs)
(I sometimes add fresh raw asparagus, sliced)
4 pitted fresh dates.
1 tablespoon (15ml) distilled water.
3/4 cups raw apple cider vinegar (make sure you buy a live brand that hasn't been heated.) I buy Braggs.
1/4 cup Udo's Choice Oil. (I used Udo's oil but it is very expensive-is a mix of organic flax, sunflower and sesame seed oils so if you have these you could mix them together. Of course you could use another oil but the oil plays a part in the flavor of the dish.)
1/4 cup cold-pressed organic olive oil.
Toss all the salad ingredients in a serving bowl and gently mix in the dressing which is made as follows:
Put the dates and water in a blender(I have one of those mini-blenders which is so handy for making dressings and small amounts of things) and blend to a course paste.
Add the vinegar and oils, and blend again to emulsify.