Vegan Broccoli Salad
Add a boost of color and crunch to your table with my super delicious Vegan Broccoli Salad with juicy cranberries, crispy apples, and smokey vegan bacon. This recipe combines incredible natural flavors and textures with a homemade tangy dressing that brings everything together in less than 20 minutes. It's the perfect summer salad for BBQs and picnics!
Servings: 4
Calories: 261kcal
Equipment
Ingredients
- 3 cups broccoli , cut into bite sized pieces
- ½ cup dried cranberries
- ½ cup plant-based bacon , I used my coconut bacon but you can use any kind you prefer
- ¼ cup finely chopped red onion
- ¼ cup slivered almonds
- ¼ cup chopped apples
Dressing:
- ½ cup raw cashews , see note
- 2 tablespoons cooked potato
- ¼ cup cooked white beans , rinsed and drained
- 6 tablespoons water
- 1 ½ teaspoons distilled white vinegar
- 1 teaspoon lemon juice
- ¾ teaspoon sea salt
- 1/8 teaspoon ground mustard seed
Instructions
- Put all dressing ingredients into a blender and blend until smooth and creamy.
- Add all the salad ingredients into a large bowl. Add about ½ cup dressing to the bowl and mix well. Taste and add more dressing until you get the creaminess and flavor you prefer.
- Place in the fridge to allow the flavors to mix in.
- Serve!
Notes
- My #1 Secret Tip for making this vegan broccoli salad is to soak the cashews if your blender needs a little help. I’ve definitely had those moments where the dressing just wouldn’t get smooth enough, and soaking the cashews in hot water for about 20 minutes or overnight in the fridge change everything. It blends up so much creamier and saves you from overworking your blender.
- Chop the broccoli small: I always cut the broccoli into bite-sized pieces. It makes the salad easier to eat and helps the dressing coat everything evenly.
- Taste and adjust the dressing: Before I pour the dressing on the salad, I always give it a quick taste. Sometimes I add an extra squeeze of lemon or a pinch of salt depending on what it needs.
- Add the dressing just before serving: If I’m prepping ahead, I wait to mix in the dressing until just before serving so the salad stays fresh and crunchy.
- Make it your own: This recipe is super flexible, so I change up the mix-ins based on what I have. Sometimes I toss in sunflower seeds, swap the apples for grapes, or use whatever nuts are left in the pantry.
Nutrition
Calories: 261kcal | Carbohydrates: 38g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 561mg | Potassium: 584mg | Fiber: 6g | Sugar: 22g | Vitamin A: 430IU | Vitamin C: 63mg | Calcium: 79mg | Iron: 3mg