Recipe Broccoli Salad

Vegan Broccoli Salad

Source

https://lovingitvegan.com/vegan-broccoli-salad/

Ingredients

Dressing

• 45ml apple cider vinegar
• 30g light brown sugar
• 240g vegan mayonnaise
• ½ tsp salt
• ¼ tsp ground black pepper

Salad

• 600g broccoli florets, cut into bite-sized pieces
• 55g red onion, chopped (~⅓ cup)
• 65g dried cranberries (~½ cup)
• 35g sunflower seeds (~¼ cup)
• 65g sun-dried tomatoes, chopped (~½ cup)

Instructions

1. Dressing: Whisk apple cider vinegar, brown sugar, vegan mayo, salt, and pepper in a bowl.
2. Salad: Add broccoli, red onion, dried cranberries, sunflower seeds, and sun-dried tomatoes to a large mixing bowl. Toss together.
3. Pour dressing over the salad. Toss until well mixed.
4. Refrigerate at least 1 hour before serving.

Tips & Notes

• Serves ~6 as a side.
• Chill time is mandatory — at least 1 hour for flavors to blend and dressing to absorb into the broccoli.
• Dry the broccoli very well after washing (salad spinner is best) so the dressing doesn’t water down.
• Make-ahead: Up to 24 hours ahead. Flavors improve with time.
• Keeps 3–4 days fridge.
• Sun-dried tomatoes = bacon replacement in this classic broccoli salad format.
• Substitutions: Dried cranberries → raisins. Sunflower seeds → chopped nuts.

Tags

recipe, vegan, salad, side