The Best Vegan Broccoli Salad Recipes
THE BEST VEGAN BROCCOLI SALAD
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
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
BEST BROCCOLI SALAD
I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.
Provided by Trisha W
Categories Pork
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the salad ingredients, tossing well to mix.
- Mix the dressing ingredients together then toss with the salad mix.
- Let stand at least 1 hour in the refrigerator (can be made the day before).
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- Trim broccoli heads, remove feet and cut each floret into very tiny pieces. You should get 4 cups of small raw broccoli florets. Set aside into a large salad bowl.
- Warm olive oil in a large skillet over medium heat. Stir in the drained, canned chickpea, and fry for 1 minute. Then, sprinkle spices: smoked paprika, garlic powder, salt, and pepper. Stir and cook the chickpeas over medium heat for about 2 minutes until fragrant. They won't get very crispy. Scroll up in the post for the oven-roasted method to make crunchy chickpeas. Remove the chickpeas from heat. Set aside in a bowl.
- In the same skillet, add sunflower seeds and finely chopped pecans. Stir and fry for 1 minute or just until fragrant.
- To assemble the salad, add the tiny broccoli pieces onto a large serving bowl, top with diced red onion, diced tomatoes, dried cranberries, toasted pecans/seeds, and crispy chickpeas.
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