Warm Asian broccoli salad with pistachios

This warm, low-histamine Asian broccoli salad with pistachios, a delicate hint of ginger, and cranberry juice will give you a whole new taste experience!

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

25 minutes

Ingredients for 2 servings

• 1 broccoli (roughly chopped)
• 1 pointed pepper
• 1 clove of garlic (1)
• 1 thumb-sized piece of ginger (1)
• Boil 3 tablespoons of cranberry juice + 2-3 kaffir lime leaves with approx. 30ml of water, then strain.
• 1 bunch of coriander
• 2 tbsp coconut oil
• Organic herb salt
• 1 handful of pistachios (roasted and salted)

preparation

• Wash the bell peppers and broccoli and cut them into large pieces.
• Peel and grate the ginger (1).
• Finely chop the garlic clove (1).
• Wash a bunch of coriander and pluck off the leaves.
• Heat the coconut oil in a pan and fry the broccoli and bell pepper over high heat for about 5 minutes, stirring constantly.
• Add the garlic (1) and ginger (1) and remove from the heat after 2 minutes.
• Boil 2-3 kaffir lime leaves in about 30ml of water and strain to use the water for the salad.
• Add cranberry juice, lime leaf water, organic herb salt and coriander to the broccoli salad.
• Mix everything well.
• Serve the salad with roasted and salted pistachios.

Our HistaFood tip

For added flavor, you can also use, for example, sesame seeds (1) or black cumin. Coriander contains, among other things, valuable bitter compounds. Did you know that our HistaNutri Bio MetaFit contains coriander?

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.