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–+ servings
Vegan Broccoli Salad

Delicious Vegan Broccoli Salad: Creamy, Crunchy, Guilt-Free!

This Vegan Broccoli Salad is a colorful, nutrient-packed dish that's easy to prepare and completely guilt-free.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Broccoli Fresh and raw
  • 2 cups Red Grapes Halved, can substitute with raisins
  • 1 medium Red Onion Thinly sliced, green onion works as alternative
  • 1 cup Almonds Roasted and salted
For the Dressing
  • 1 cup Cashews Soaked
  • 2 tablespoons Maple Syrup Can substitute with agave syrup
  • 2 tablespoons Apple Cider Vinegar Can substitute with white wine vinegar
  • 1 clove Garlic Fresh
  • to taste Salt
  • to taste Pepper

Equipment

  • Blender
  • mixing bowl
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by placing the cashews in a bowl and covering them with water. Soak for 1 to 2 hours.
  2. Once soaked, drain cashews and blend with maple syrup, apple cider vinegar, garlic, salt, and pepper until smooth.
  3. Wash and chop broccoli into bite-sized florets, slice the red onion, and halve the grapes. Combine in a large bowl.
  4. Pour the creamy dressing over the vegetables and toss gently until all ingredients are coated.
  5. Sprinkle roasted almonds on top. Serve immediately or refrigerate to let flavors meld.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 120mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 1.5mg

Notes

This salad can be stored in an airtight container in the fridge for up to 5 days. Avoid freezing for best texture.

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