Raw Vegan Broccoli Salad Recipes

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THE BEST VEGAN BROCCOLI SALAD



The Best Vegan Broccoli Salad image

The creamiest, most delicious vegan broccoli salad with grapes, onion, almonds, and cranberries--the perfect potluck dish! You'd never guess it was completely vegan and gluten-free.

Provided by Alexis Joseph | Hummusapien

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 12

3/4 cup raw cashews, soaked
1/4 cup water
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1/2 tsp minced garlic
heaping 1/2 tsp sea salt
Freshly ground black pepper
2 large broccoli crowns (florets only), finely chopped
1 1/2 cups red grapes, halved
1/3 cup roasted salted almonds, finely chopped
3/4 cup diced red onion
1/3 cup dried cranberries or raisins

Steps:

  • Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.
  • Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.
  • Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.

Nutrition Facts : Calories 294 calories, Sugar 21.8 g, Sodium 267 mg, Fat 12.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 41.7 g, Fiber 8 g, Protein 10.6 g, Cholesterol 0 mg

RAW VEGAN BROCCOLI SALAD



Raw Vegan Broccoli Salad image

This salad is a healthier modification of another recipe with similar ingredients. I hope that if you try this, you enjoy it as much as I do!

Provided by Alex

Categories     Broccoli Salad

Time 2h20m

Yield 8

Number Of Ingredients 9

½ cup vegan mayonnaise (such as Vegenaise®), or more to taste
⅓ cup agave nectar
¼ cup white vinegar
1 large head broccoli, finely chopped
1 cup sliced carrots
1 cup chopped red onion
1 cup chopped bell peppers
1 cup raisins
⅓ cup chopped walnuts

Steps:

  • Mix vegan mayonnaise, agave nectar, and vinegar together in a large bowl until well blended. Add broccoli, carrots, red onion, bell peppers, raisins, and walnuts and toss to coat.
  • Place in the refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 36.5 g, Fat 7.1 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 77.9 mg

RAW VEGAN BROCCOLI SALAD



Raw Vegan Broccoli Salad image

I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing I have listed the quantities that I like. But you might like it with a bit more of a kick, and want to add in a bit more vinegar, lemon juice and sweetener. But this blend struck a nice tangy balance for me. If you are allergic to nuts, you could use soy bacon bits to jazz up this salad instead of blanched almonds. This adds in a splash of colour. But I love the lush green colour that stands alone. If it is just an allergy to almonds, cashews work really well too. Traditional mayonnaise or soy mayonnaise can be substituted for the cashew mayonnaise that I have used. Obviously, it would yield a dressing of a slightly different personality. Just play around with the vinegar quantities and it will still taste delicious. The secret to the success of this salad is chopping the broccoli into really small bite size pieces.

Provided by The Blender Girl

Categories     Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups organic broccoli
2 cups scallions or 2 cups spring onions
2 cups celery
1/2 cup raw sunflower seeds (soaked and dehydrated)
1/2 cup raw pumpkin seeds (soaked and dehydrated)
1 cup organic blanched almond (chopped up into slithers)
1 cup raw vegan mayonnaise
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon celtic sea salt
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons agave nectar

Steps:

  • Chop up the broccoli, celery, and spring onions into small bite size pieces.
  • Pulse the almonds in the food processor or cut into slithers.
  • Throw the dressing ingredients into your blender and blend until smooth and creamy.
  • Toss through half of the dressing and then add gradually until dressed for your success! YUM!

Nutrition Facts : Calories 538.3, Fat 40.7, SaturatedFat 4.8, Cholesterol 6, Sodium 522.7, Carbohydrate 32.8, Fiber 12, Sugar 8.6, Protein 21.5

BROCCOLI SALAD



Broccoli salad image

Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours

Provided by Liberty Mendez

Categories     Lunch, Side dish

Time 13m

Number Of Ingredients 11

300g broccoli florets , broken into small pieces
2 carrots , peeled lengthways into large ribbons
50g dried cranberries
50g cashews , toasted, roughly chopped
80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
1 red onion , finely sliced
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon , zested and juiced

Steps:

  • To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
  • Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
  • Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium

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