Description
A refreshing vegan broccoli salad featuring crisp broccoli, sweet grapes, and a creamy cashew dressing.
Ingredients
Scale
- 3/4 cup raw cashews, soaked
- 1/4 cup water
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1/2 tsp minced garlic
- heaping 1/2 tsp sea salt
- Freshly ground black pepper
- 2 large broccoli crowns (florets only), finely chopped
- 1 1/2 cups red grapes, halved
- 1/3 cup roasted salted almonds, finely chopped
- 3/4 cup diced red onion
- 1/3 cup dried cranberries or raisins
Instructions
- Soak the cashews in water for at least 2 hours, or overnight for creaminess.
- Drain the soaked cashews and blend with water, maple syrup, apple cider vinegar, minced garlic, sea salt, and pepper until smooth.
- In a large mixing bowl, combine the chopped broccoli, halved grapes, roasted almonds, diced red onion, and dried cranberries.
- Pour the cashew dressing over the salad mixture and toss thoroughly.
- Let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Adjust seasoning to taste and consider chilling the salad longer for improved flavor. This dish can easily be multiplied for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Vegan/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg