I was in the mood to make a broccoli salad that many people have probably eaten before but most likely it was loaded with mayo and salt or even (gasp) bacon! Seems kind of counter productive to turn a salad into an artery clogging affair but to each his own.
When your diet is plant based and you aim to eat as healthy as possible with limited processed foods, you’re always ready to try nutrient rich recipes that transform what you like into something even better. This is one example.
I made mine based on this one but of course with a few tweaks.
Raw Broccoli Salad
For the dressing:
1 c. raw cashews (soaked for a few hours)
Juice from 1.5 lemons
1T white vinegar + water to make 1/4 cup
1 t onion powder
1 clove of garlic, chopped
2T agave nectar
Blend this up in the Vitamix until creamy, very creamy. Set aside
For the salad:
3 broccoli heads, cut into small bite sized pieces, even parts of the stalk if it’s tender!
1/2 a red onion, sliced thinly
a handful of raw sunflower seeds
a handful of dried cranberries, chopped a bit
Combine the broccoli and onion, add the dressing and let it sit in the fridge for a while. Before serving, toss in the seeds and cranberries.
This tasted great as always.
If you really want to make this but aren’t committed to trying this particular version, you can try low fat or vegan mayo, some lemon juice and a bit of sweetener to make the dressing. It’s a very tasty salad! I think the key is to have the broccoli cut up into the perfect bite sized piece so you can get enough dressing on their without feeling you’re just eating a bunch of raw broccoli.