Picnic Perfect Broccoli Salad
Super easy and no mayo required to make our vegan-ized version of the classic broccoli salad. Perfect for summer time picnics, potlucks or a backyard BBQ.
This Vegan Broccoli Salad takes only a few minutes to make and is a crowd pleaser!
PICNIC PERFECT BROCCOLI SALAD
Ingredients
For the dressing:
-
3/4 cup raw cashews, soaked
-
1/4 cup water
-
2 tbsp maple syrup
-
2 tbsp apple cider vinegar
-
1/4 tsp minced garlic
-
1/2 tsp sea salt
-
Freshly ground black pepper
For the salad:
-
2 large broccoli crowns, cut into florets
-
1 1/2 cups red grapes, halved
-
1/3 cup toasted almond, thinly sliced
-
1/4 cup diced red onion
-
1/3 cup dried cranberries or raisins
Instructions
-
Place cashews in a bowl. Cover with water and soak for 10 minutes in hot water.
-
Lightly toast the almond slivers in a saute pan over medium high heat. (be careful not to burn.) Set aside to cool
-
Drain cashews. Add to a high powered blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.
-
Place broccoli, grapes, almonds, red onion, and dried cranberries or raisins in a large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste.
-
Refrigerate until chilled.
If you love this recipe, you might also like our Fennel, Apple and Arugula Salad