American•healthy
Vegan Broccoli Salad
Vegan broccoli salad with a rich and creamy cashew dressing instead of mayo. This salad is crunchy, sweet and absolutely delicious, perfect for summer parties.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups broccoli (two small to medium sized crowns, chopped into bite-size pieces)
- 1/2 cup sunflower seeds (roasted and salted)
- 1/2 cup red onion (finely chopped)
- 1/2 cup raisins
- 1 cup raw cashews (soaked at least 1- 2 hours)
- 1/3 cup fresh water
- 1 1/2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon maple syrup
- 1 Tablespoon shallot (chopped)
- 1 clove garlic (chopped)
- 1/2 teaspoon sea salt
- 1/2 teaspoon dijon mustard
Instructions
- 1
Soak cashews: place cashews in a bowl, cover with water and let sit for 1-2 hours or until soft. Drain water.
- 2
Make dressing: mix soaked cashews, fresh water, apple cider vinegar, lemon juice, maple syrup, shallot, garlic, salt and dijon mustard in a high powered blender or processor until completely smooth.
- 3
Mix ingredients: combine broccoli, sunflower seeds, red onion, raisins and dressing. Toss until all ingredients are covered.
- 4
Serve: Serve immediately or let chill in the fridge a bit before serving.