Broccoli Salad
 
Prep time
Total time
 
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:
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
  1. In a large mixing bowl, stir together the chopped veggies, dried fruit, and seeds.
  2. 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.
  3. Pour the dressing over the salad and stir to distribute it evenly. Add black pepper to taste.
  4. 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/