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
RAW VEGAN BROCCOLI SALAD
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
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
RAW VEGAN BROCCOLI SALAD
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
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
BROCCOLI SALAD
It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.
Provided by Hetty McKinnon
Categories lunch, weeknight, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
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- Combine the finely minced red onion and 1 tablespoon lemon juice in the bottom of a large bowl and stir. Allow to marinate for a few minutes while you prepare the rest of the ingredients. This is key to getting the most flavorful broccoli salad dressing, and it really helps soften the sharp flavor of raw onion.
- Chop the broccoli florets into smaller bite-sized pieces. Don’t worry if the broccoli crumbles a little – you want all those tiny bits for your salad.
- Toast the slivered almonds: Place them in a dry pan for 2-3 minutes over medium heat, or until they are golden brown and fragrant.
- Add ALL the ingredients to the large bowl with the marinating onions. Mix well, taste and adjust the flavor with salt, pepper, or fresh lemon juice. Enjoy immediately, or you can chill the salad in the fridge for up to 24 hours to allow the flavors to meld and mellow. This salad will keep well for at least 2-3 days in the fridge
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