This vegan, oil-free broccoli salad is colorful, flavorful, and simple to throw together! Take it to a potluck or picnic, or simply keep it in your fridge for a quick lunch!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Salad
Serves: 4-6
Ingredients
2 crowns of broccoli florets, chopped small
½ cup shredded carrot
½ cup red cabbage, chopped
¼ cup shallot or red onion, chopped
¼ cup raisins, dried cranberries, or dried currants
2-3 T. raw sunflower seeds
¾ cup raw cashews, soaked in warm water at least 2 hours
½ cup apple cider vinegar (or ¼ c. + 2 T plus 2 T. nondairy milk)
⅛ t. salt
Pepper to taste
Instructions
In a large mixing bowl, stir together the chopped veggies, dried fruit, and seeds.
In a blender, combine the drained cashews, vinegar, and salt until completely smooth. This works better with a high-speed blender on high about 2 mins. You may have to scrape down the sides of the blender a few times.
Pour the dressing over the salad and stir to distribute it evenly. Add black pepper to taste.
Serve immediately, or place covered in the fridge up to 3 days.
Notes
To make this salad a complete meal, add chickpeas or your favorite bean for protein.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/09/15/broccoli-salad/