Crunchy Broccoli Salad

 


I love easy. I love delicious food. This one marks both boxes. Great lunch, great side dish, perfect for picnics and group potlucks. This saves well for a couple of days in the refrigerator as it doesn’t get soggy, so it is a great make-ahead dish.

Ingredients


2 broccoli crowns
1/4 - 1/2 red onion
2 handfuls cranberries
1 handful roasted pecans (or any other)
1/2 cup Vegenaise (or any vegan mayo)
2-4 teaspoons apple cider vinegar
1 teaspoon sugar or maple syrup, a squirt of
1 teaspoon mustard
salt/pepper

To make dressing, in a bowl add vegan mayo, whisk in apple cider vinegar, sugar and mustard. Salt and pepper to taste and adjust ingredients to your taste.

Cut broccoli into bite size pieces, add to bowl. Dice red onion and add to bowl.

Roast nuts. To roast nuts, use a heavy cast iron pan. Place over flame and get hot enough that a drop of water dissipates. Do not let the pan smoke. Add nuts and stir constantly until you can smell the nuts and they are browned slightly. Watch closely as they go from just right to burnt quickly. When done, turn out onto a plate to cool.

Add cranberries. Just before serving add roasted nuts.

 

Creative Options


Substitute raisins for cranberries

Use green onions instead of red onions

Add edamame

Try a variety of nuts such as walnuts, almonds or cashews

Unleash your inner veg!

Inspiring confidence to thrive in a plant-based lifestyle!

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Disclaimer: All information contained on this website is intended for educational purposes only, and is not intended to be a substitute for professional medical advice relative to a specific medical condition. All images on this website are the property of Unlimited You, DBA, Globally Delicious, and should not be used elsewhere without written permission from Terrie Price.