Broccoli salad takes something familiar (green salad), and tweaks it. Sure, lettuce is good (it’s crunchy, rich in fiber, etc.), but by making broccoli the main focus, you’re cranking the health factor up to 11. In addition to being high in fiber, broccoli is incredibly rich in vitamins and antioxidants, is a great non-animal source of protein, and has been shown to help improve bone and heart health, combat high cholesterol, and even reduce the risk of certain cancers (breast and uterus cancer, specifically).
With broccoli salad, you can enjoy all of these benefits, while also giving your tastebuds something fresh and delicious. The only problem is that most broccoli salad recipe options include dairy (usually in the form of mayonnaise based coleslaw dressing, not to mention the optional sprinkling of cheddar cheese), which just doesn’t work for those committed to the WFPB diet.
This 100% dairy-free broccoli raisin salad recipe originally came from MamaSezz co-founder Lisa Lorimer, and it’s as delicious as it is nutritious. I can't count how many times I've whipped this up for get togethers. It's the perfect side dish to bring to your next potluck, picnic, or BBQ.
Broccoli lovers and haters alike go back for seconds, and it’s a huge hit with kids! Not only is it overflowing with flavor, but it’s also a great source of protein, fiber, vitamins A and C. This nutrient dense dish could very well be the key to getting your picky eaters to enjoy their veggies.
Prep Time: 15 minutes
Yield: 12 servings as a side
For Cashew Salad Dressing
-1 cup of raw, soaked cashews (overnight soaking is best, but a few hours will do!)
-1/3 cup of water
-1 ½ TBS of apple cider vinegar
-1 TBS of lemon juice
-1 TBS of date or maple syrup
-1 TBS of chopped shallots
-½ clove of garlic
-½ tsp of sea salt
-½ tsp of Dijon mustard
-6 cups of broccoli (raw; do not blanch), chopped into small florets
-1 cup of raw sunflower seeds
-½ cup of red onion, thinly sliced
-½ cup of raisins
Replace sunflower seeds with crushed almonds, or substitute raisins with dried cranberries
By Caroline DiNicola Fawley