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