Easy Broccoli Salad (Vegan + Oil-Free)
This vegan broccoli salad is super easy to make and it has a delicious, creamy, oil-free dressing! It makes a great healthy salad for any meal.
For the salad
- 4 cups broccoli (chopped into small florets)
- ⅓ cup red onion (chopped)
- ½ cup red cabbage (chopped)
- ¼ cup raisins
- ½ Gala apple
For the dressing
- 1 ½ cups cashews (soaked or boiled*)
- 3 tablespoons apple cider vinegar
- 4 ½ tablespoons maple syrup
- ½ cup + 1 tablespoon almond milk (unsweetened)
- 1 ½ teaspoons garlic powder
Start by chopping and washing your broccoli. Make sure you cut the broccoli into fairly small florets. Add the broccoli to a large bowl.
Prepare and add all other salad ingredients to the bowl.
If you have soaked your cashews, drain the water and add the cashews to a food processor. If your cashews aren’t soaked and you want the process to be faster, you can boil them on the stove (see notes below).
Add all other dressing ingredients to the food processor and blend until smooth.
Pour the dressing onto the salad and mix thoroughly.
Chill before eating.
*The cashews need to be softened before making the dressing to ensure that it is nice and creamy. You can pre-soak your cashews in a bowl for at least 2 hours or even overnight, or you can cook them in hot water if you’re short on time. To do this, add the cashews to a pot on the stove and add enough water to cover them. Bring the water to a boil, then reduce to a simmer for about 15 minutes. Then drain the water and add the cashews to a food processor to make the dressing.
Makes 6 side servings.
Keeps in the fridge for 3 to 5 days.
Calories: 278kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 57mg | Potassium: 544mg | Fiber: 4g | Sugar: 14g | Vitamin A: 461IU | Vitamin C: 60mg | Calcium: 89mg | Iron: 3mg