Vegan Broccoli Salad
by: claire cary
While it may not sound like much, this vegan broccoli salad is a fresh and easy to make side dish that is chock full of flavor. With a simple almond and orange based dressing, this recipe is healthy, crisp and ready in 15 minutes!
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6
Ingredients
Salad
- 4 cups chopped broccoli florets about 2 small heads
- 1 ½ cups shredded purple cabbage
- ½ cup golden raisins
- ½ cup sliced almonds
- ⅓ cup green onion
- ¼ cup cilantro
Dressing
- 6 tbsp creamy almond butter
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 5 tbsp orange juice
- 2 tbsp low sodium soy sauce or tamari
- 2 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- ¼ tsp red pepper flakes or more, to taste
Instructions
- Add all of the salad dressing ingredients to a bottle and shake well to combine. You can also stir it up in a bowl, but I find shaking is easiest. Taste and adjust flavors as desired.
- Add all salad ingredients to a bowl.
- Toss the salad with half of the dressing and let sit for about 10-15 minutes to marinate.
- Toss with the rest of the dressing and serve. Enjoy!
Notes
Broccoli salad generally uses raw broccoli, but if you are going to cook the broccoli, I suggest blanching it for just 1 minute, then letting it cool. It will still be crisp and bright green, but will be a bit easier to chew/digest.
Serving: 1cup / Calories: 300kcal / Carbohydrates: 29g / Protein: 10g / Fat: 17g / Saturated Fat: 1g / Fiber: 7g / Sugar: 11g
